The first time I tried to recreate Gordon Ramsay’s fish and chips, I had a vision: golden crispy cod, chunky fries, and that airy crunch when you tap the fish with a fork. What I ended up with? A soggy batter tragedy that practically slid off the fish. And the chips? Pale, limp, and just… sad.
Turns out, Gordon’s version isn’t just fish in batter and fried potatoes. It’s a technique. Cold beer for the lightest batter, rice flour for extra crisp, double-fried chips that are fluffy on the inside and shatter-crisp on the outside. And let’s not forget the peas — not mushy green paste, but vibrant, fresh smashed peas with mint and butter.
This recipe is all about contrast: crisp outside, tender inside, salt balanced by vinegar, crunch next to creamy. It’s not just comfort food — it’s a crispy, golden victory when you get it right.
Why Gordon Ramsay Fish and Chips Works & Where Most Go Wrong
- Wrong oil temp = soggy fish. Gordon always checks with a thermometer. 350–375°F is your golden zone.
- Wet fish in batter. If you don’t pat your fish dry, the batter won’t stick. Rookie error I learned the hard way.
- One fry for the chips. No. Double fry = fluffy inside, crisp outside. It’s non-negotiable.
- Skipping the rice flour. That’s Gordon’s secret to making the batter light and crispy.
- No vinegar in the batter. He adds a splash to help keep things airy. Chemistry, baby.
What Gordon Ramsay Says About Fish and Chips
Gordon’s version is pub food made elegant. He uses white flaky fish like cod or haddock, dips it in a carbonated batter spiked with vinegar, and fries it until golden and puffed. For the chips? He double-cooks thick-cut potatoes for the perfect contrast. His peas? Smashed, bright, seasoned — not baby food.
How I Make Gordon Ramsay Fish and Chips My Way
I start with cod — fresh, flaky, and skin-off. I always dry it with paper towels and season it generously. For the batter, I follow Gordon’s lead with beer, flour, rice flour, and vinegar — but I add a pinch of baking powder for a little extra puff.
The real game-changer? Cornstarch dusting before dipping in batter. It helps the batter hug the fish instead of sliding off like a wet coat.
For the chips, I go thick and double-fried. I parboil the potatoes first (yes, it’s a bit of effort), let them dry, then fry once at 300°F, rest them, and fry again at 375°F until golden. It’s that double fry that gives you pub-quality crunch without a greasy finish.
And yes — I make the peas. I sauté them quickly with mint, lemon zest, and butter, then smash lightly with a fork. Not a purée. Not baby food. Just bright, buttery magic.
Ingredients For Gordon Ramsay Fish and Chips (with my notes)
🐟 For the Fish:
- 4 cod fillets (about 6 oz each), skin removed
Or haddock. Just make sure it’s boneless and flaky. - Salt and pepper, to season
- ½ cup cornstarch, for dusting
🧪 For the Batter:
- 1 cup all-purpose flour
- ½ cup rice flour
Extra crisp factor. - 1 tsp baking powder
Optional, but helps with lift. - 1 tsp salt
- 1 tbsp white vinegar
- 1¼ cups cold lager or beer
I like a crisp pilsner, but Guinness is fun too.
🍟 For the Chips:
- 4 large russet potatoes, peeled and cut into thick wedges
- Salt, for seasoning
- Oil for frying (vegetable or canola)
🌿 For the Peas:
- 1½ cups frozen peas
- 1 tbsp butter
- 1 tbsp chopped fresh mint
- ½ tsp lemon zest
- Salt + pepper, to taste
How To Make Gordon Ramsay Fish and Chips Step By Step
- Prep the potatoes. Peel and cut into thick chips. Rinse, then simmer in salted water for 6–7 minutes until just tender. Drain and let dry completely.
- First fry (low). Heat oil to 300°F. Fry chips in batches for 4–5 minutes. They should be soft but not colored. Let them cool on a rack or paper towels.
- Make the batter. In a bowl, whisk together all-purpose flour, rice flour, baking powder, salt, vinegar, and cold beer until just combined. Don’t overmix — a few lumps are fine.
- Prep the fish. Pat fillets dry. Season both sides, then dust lightly with cornstarch. Shake off excess.
- Second fry (high). Increase oil to 375°F. Fry chips again until golden and crispy. Drain and season with salt.
- Fry the fish. Dip fillets into batter, let excess drip off, then fry in batches until golden and puffed — about 6–8 minutes. Drain on paper towels or a wire rack.
- Make the peas. In a saucepan, sauté peas with butter, mint, and lemon zest until hot. Lightly smash with a fork.
- Serve hot. Plate fish over a pile of chips, spoon peas on the side, and finish with malt vinegar or lemon wedges.
🎣 Emily’s Tip: Rest fried food on a wire rack, not paper towels — it keeps it crispy, not steamy.
Gordon Ramsay Fish and Chips
Rate this RecipeIngredients
Equipment
Method
- Parboil potato wedges for 6–7 minutes. Drain and let dry.
- Fry chips at 300°F until soft but not brown. Drain and cool.
- Mix flour, rice flour, baking powder, salt, vinegar, and beer into a light batter. Let rest.
- Dust cod with cornstarch. Dip into batter and fry at 375°F until golden and crispy.
- Refry chips at 375°F until golden and crisp. Drain and salt.
- Sauté peas with butter, mint, lemon zest. Lightly smash with fork.
- Serve fish hot with chips and smashed peas. Add lemon wedges or malt vinegar.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Mistake: Batter sliding off. My fish was too wet and I skipped the cornstarch.
Fix: Now I always dry, season, and dust with cornstarch before battering. - Mistake: Pale, limp chips. I skipped the double fry out of impatience. They were a disaster.
Fix: I boil, fry low, then rest and fry high. Worth the wait. - Mistake: Too-thick batter. I added too much flour to “thicken it up.” It turned into dough.
Fix: Keep the batter slightly runny — it should coat, not cake.
Pro Tips That Change The Game For Gordon Ramsay Fish and Chips
- Use cold beer. Seriously — cold batter hits hot oil and creates the lightest crunch.
- Cornstarch dusting = better stick. Batter won’t slide off if you dust the fish first.
- Fry in small batches. If you overcrowd, your oil temp drops and everything goes soggy.
- Use a rack, not paper towels. Keeps the crunch going after frying.
- Rest your batter. 10 minutes makes it smoother, and the bubbles stabilize.
Variations That Actually Hold Up For Gordon Ramsay Fish and Chips
- Gluten-Free Batter: Swap flour for rice flour + gluten-free beer or sparkling water.
- Air Fryer Chips: Parboil and air fry at 400°F for a lighter version.
- No-Beer Batter: Use sparkling water with vinegar for the same airy lift.
- Lemon-Herb Twist: Add lemon zest and chopped parsley to the batter for flavor.
How To Store & Use Leftover Fish and Chips
- Fish: Cool completely, store in an airtight container for up to 2 days.
- Chips: Store in foil or glass — reheat in a hot oven for 5–8 min.
- Leftover ideas:
- Fish tacos with slaw and chipotle mayo
- Crispy fish sandwich with pickles and arugula
- Reheat chips and serve with fried eggs and hot sauce
FAQs
What kind of fish does Gordon Ramsay use for fish and chips?
Cod or haddock — flaky white fish with mild flavor and meaty texture. He often uses sustainable North Atlantic cod.
What’s the secret to crispy batter?
Cold beer, rice flour, vinegar, and minimal stirring. Batter should be thin and bubbly, not thick and doughy.
Can I bake the fish instead of frying?
Technically yes, but it won’t have that signature crunch. Better to shallow fry if you’re avoiding deep frying.
Why do my chips come out soggy?
You skipped the double fry or didn’t let them dry fully. Parboil, air-dry, fry once at low temp, then fry again hot.
What oil does Gordon use?
A neutral high-smoke oil like vegetable or sunflower oil — never olive oil for deep frying.
From My Kitchen To Yours
This is the dish I make when I want something cozy, nostalgic, and just a little extra crispy. Every time I nail the batter, I feel like I beat a boss level in kitchen mode.
