Gordon Ramsay's Fish and Chips

Prep Steps

• 1 egg white to soft peaks {do:whip}
• 4 large Yukon Gold potatoes into 1/4-inch shoestring fries {do:cut}
• 1 lemon into wedges {do:cut}

Prep the Fish

If frozen, thaw in a sink of cold water 1–2 hours ahead...

• 2 lbs cod fillets, or other white fish

Pat completely dry to remove all the excess moisture.

Flour & Batter

In a shallow bowl, mix together for dusting...

• 1/2 cup self-rising flour
• 1 tsp curry powder

In another bowl, whisk together until it's the thickness of a thin pancake batter, adding a splash more liquid if needed...

• 1 cup self-rising flour
• 1 tsp baking soda
• 1 tsp curry powder
• 8 oz light beer or lager
• 1/4 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}

In a clean bowl, whisk until it holds soft peaks, then gently fold into the batter...

• 1 egg white, whipped to soft peaks

Cut the Chips

Cut into 1/4-inch shoestring fries, then pat dry with paper towels...

• 4 large Yukon Gold potatoes, cut into 1/4-inch shoestring fries

Fry the Fish & Chips

Option: Shallow Pan Fry {id:cook.shallow, skill:medium}

The Ramsay way, in a big skillet.

In a 12-inch cast-iron skillet, heat to 350°F, about 1/2 inch deep...

• 3 cups peanut oil

Dust the fish in the flour mixture, then dip it in the batter. Lay it in the oil away from you so it doesn't splash toward you. Fry, spooning hot oil over the top as it cooks, until golden on both sides, 3–4 minutes total, adjusting the heat so the oil doesn't overheat. Keep warm in a low oven.

In the same oil, fry the chips in batches, turning, until golden brown, 5–6 minutes per batch. Season lightly with salt.

Option: Deep Fry {id:cook.deep, skill:medium}

Fully submerged for an even, all-over crunch.

In a 5 1/2-quart Dutch oven, heat to 350°F, about 2 inches deep...

• 8 cups peanut oil

Dust the fish in the flour mixture, then dip it in the batter. Lower it into the oil away from you so it doesn't splash toward you, and fry until golden all over, 3–4 minutes. Keep warm in a low oven.

In the same oil, fry the chips in batches until golden brown, 3–5 minutes. Season lightly with salt.

Note: For extra-crispy chips, set up two pots: blanch the chips at 300°F for 2 minutes, then finish at 350°F for 2 minutes.

Serve

Plate the fish with the hot chips and serve with...

• 1 lemon, cut into wedges
• 1/2 cup tartar sauce

Note: The wet beer batter drips through an air fryer basket, so this recipe isn't made for the air fryer.