Did you know that you can make gordon ramsay fish & chips in 10 minutes flat? My son and I love his recipes, so we decided to give it a try and put that 10-minute time mark to the test.
My son loves all things Chef Gordon Ramsay. I have to say that I do too. If there was one chef personality I would love to meet it would be him.
I have watched all of his shows as well as his daughter Tilly. She's just as good of a cook as her dad. I love watching them in the kitchen cooking together. Watching them together reminds me of cooking with my mom. Making fish has been a big part of my upbringing since all we did was fish when I was little.
Because of our love for him and his passion for food, we set out to make one of his most popular recipes — Gordon Ramsay fish and chips. This excellent fast-casual meal is a really important dish to learn to make. If you can do this, you will always WOW your friends!
I watched his YouTube video that he filmed in his home of him making this in 10 minutes. So, Robert and I set out to do the same!
Here's how it went.
How to Make Gordon Ramsay Fish & Chips in 10 Minutes!
One of my bucket list moments is to go to Las Vegas so I can eat at one of Gordon Ramsay's Michelin stars restaurants like Hell's Kitchen. I do not care how much it costs, I want to eat there.
Okay — now for this classic dish!
You will need white fish for this dish. We chose cod as the perfect fish for this dish because that was what Gordon uses in his recipe, but you can use halibut, grouper, or any other light white fish you can find. Fish and chips are usually a classic English Street food you can find on every corner in every pub!
How to Make Gordon's Fish and Chips
In a large skillet, go ahead and get your oil heating. I did mine over medium heat. Add about an inch of oil to the skillet. For this recipe, you are not deep frying, you are going to shallow fry.
Season the fish with salt and pepper. Set it aside.
Whisk together flour, baking powder, curry powder, and beer in a bowl. Then whisk egg whites till there are stiff peaks and fold into batter.
In a shallow dish, add a little more flour and a teaspoon of curry powder. This will be your dredging flour. Take the fish and coat both sides with the seasoned flour.
Knock off the excess flour. Now, add it to the batter and coat both sides well. Make sure the fish is fully coated and then place it in the oil. Add it in slowly and away from you.
Cooking the Fish
Once the fish is in, baste the fish with oil. Let the first side cook until golden brown and flip. Basting fish with oil on the other side, take the pan on and off the oil so that the oil does not get too hot. The fish should be in oil for 3-3 1/2 minutes. You want a perfect golden crisp crust.
Remove from the oven and place on a paper towel to drain the oil. Place in a warm oven, about 250 degrees, to keep the fish toasty until ready to eat.
Chop potato into a square, then chop into tall skinny fries (the skinnier the fry the quicker they will cook). Then roll in a paper towel to dry any excess moisture. Add new oil to pain then add potatoes to high heat. Once the fries are browned, remove them from the oil onto the paper towel and add sea salt.
Serve the fries with the fish and a side of tartar sauce! You can even make it into a fish sandwich and slather on some Dijon Mayonnaise if you prefer.
You can make a dipping sauce for your french fries. My two favorites are Southwest Ranch and Sriracha Aioli. Both are amazing in flavor and really complement the fish dish.
Check Out These Other Delicious Seafood Recipes
Satisfying Seafood Recipes
- Fried Fish Fillets from That Recipe
- Linguine with Carbonara Clam Sauce from A Kitchen Hoor's Adventures
- Salmon with Fusilli and Pesto from Palatable Pastime
- Skillet Shrimp Scampi from Cheese Curd In Paradise
- Smoked Salmon Quiche from Art of Natural Living
- 4-6 pieces of cod filets
- 1/2 cup of self rising flour + additional to dredge fish in
- 1 large egg white
- 1/2 cup of beer
- 1 teaspoon of baking powder
- 2 teaspoons of curry, divided
- 1 large russet potato for fries
- oil for frying (vegetable or another flavorless oil)
- Get the oil in a pan on medium-high heat for frying before assembling the ingredients.
- In a bowl whisk together flour, baking powder, curry powder, and beer.
- Now whisk egg whites till there are stiff peaks and fold into batter.
- In a shallow dish, add 1/4 cup of flour and 1 teaspoon of curry powder. This is your dredging flour.
- Season fish with salt, then coat with the dredging flour. Knock off excess flour and put it into the batter mixture. Make sure the fish is fully battered and add to the oil.
- Once the fish is in, baste the fish with oil. Let the first side cook until golden brown and flip. Basting fish with oil on another side. Take the pan on and off the oil so that the oil does not get too hot. Fish should be in oil for 3-3 1/2 minutes.
- Once finished put it on a plate with a paper towel and put it in a warm oven
- Chop the potato into a square, then chop it into tall skinny fries (the skinnier the fry the quicker they will cook).
- Then roll in a paper towel to dry any excess moisture. Add new oil to pain then add potatoes to high heat.
- Once the fries are browned, remove them from the oil on to the paper towel and add salt.
- Serve with fish and enjoy!
Amount Per Serving: Calories: 623Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 220mgSodium: 780mgCarbohydrates: 42gFiber: 3gSugar: 1gProtein: 79g