Gordon Ramsay’s Fish and Chips with Mushy Peas

Ingredients

• 4 cod fillets (6 oz each; trim the top and base to make the pieces even)
• rice flour (Visible in the video; the transcript separately describes seasoned flour for dredging but gives no amount or definitive flour type)
• double-zero flour (For the beer batter; amount not stated)
• eggs (For the beer batter; amount not stated)
• beer (For the beer batter; amount not stated)
• salt (Season the flour, fish, fries, and peas; amount to taste)
• black pepper (Season the flour, fries, and peas; amount to taste)
• paprika (A touch for the fish is suggested in the transcript; a pinch is shown for the fries)
• oil (For frying; the transcript mentions a splash for the peas and oil for frying, but gives no amount)
• Yukon Gold potatoes (Peel but do not wash; amount not stated)
• 3 tbsp parsley (Minced; for the fries)
• 1 cup frozen peas (OCR reads “I cups”; interpreted as 1 cup)
• 1 shallot (Minced)
• 1 clove garlic (Minced)
• butter (A knob is added to the peas, with more added for a glossy finish; amount not stated)
• 1 tbsp mint (Chopped; video text specifies 1 tbsp)
• lemon (Cut into wedges or slices; squeeze over the fish and serve an additional piece on the side)
• tartar sauce (Serve on the side; described as mayonnaise with gherkins, onions, and capers)

Steps

1. 1

   Make the beer batter with double-zero flour, eggs, and beer. The speaker recommends making it the night before and letting it rest; no quantities or further mixing directions are provided.

2. 2

   Prepare seasoned flour for dredging, seasoning it with salt and pepper. Paprika may be added to the fish as an optional accent, as described in the transcript.

3. 3

   Season the cod lightly with salt and let the seasoning draw out moisture. Brush off the seasoning and pat the fillets dry so the batter will adhere.

4. 4

   Trim the top and base of each fillet to make an even piece. Dredge the fish thoroughly in the seasoned flour, including the ends, and shake off excess flour.

5. 5

   Dip the floured fish into the beer batter, turning it to coat and letting it sink into the batter. Remove it and shake off excess batter.

6. 6

   Heat frying oil to 300°F. Lower each battered fillet into the fryer carefully, laying it away from you, and gently shake the pan so the batter begins to coat the top.

7. 7

   Fry the fish for about 2 minutes, then flip it. Continue cooking until golden brown; the transcript gives about 6–7 minutes total. Baste the top gently with oil using a spatula while frying.

8. 8

   Lift the fish from the oil, shake off excess, and let it rest. While it is still piping hot, season the top lightly with salt and let it sit so the coating becomes crisp.

9. 9

   Peel the Yukon Gold potatoes without washing them, preserving their surface starch. Cut them into fries; the transcript does not specify a cutting size.

10. 10

    Heat frying oil to 330°F and blanch the fries for 2 minutes without browning them. Remove them from the oil and let them rest.

11. 11

    Raise the oil temperature to 385°F, return the fries to the hot oil, and fry until crisp and floating. Remove them and drain well on a tray, rubbing off excess fat lightly.

12. 12

    Put the fries in a bowl. Add the minced parsley, a pinch of paprika, salt, and pepper, then toss to coat.

13. 13

    Heat a splash of oil in a pan and add the frozen peas. Season with salt and pepper, then add the minced shallot and garlic.

14. 14

    Add a knob of butter and toss the peas. When the butter has evaporated, turn off the heat.

15. 15

    Crush the peas until they are broken down like a rough puree, but do not refine them too much; leave some peas burst and textured. Add more butter for a glossy finish.

16. 16

    Stack the mint leaves, roll them tightly, and shred them finely with a knife. Sprinkle the chopped mint over the peas.

17. 17

    Trim the ends from the lemon and cut it into a neat wedge or slice.

18. 18

    Plate the fish with the fries and a mound of mushy peas at the side. Serve tartar sauce alongside, squeeze lemon over the fish, and add a fresh lemon piece for serving.

Notes

The transcript does not provide quantities for most ingredients, a detailed batter method, or a specified fry-cut size. OCR for the pea quantity is ambiguous (“I cups”), interpreted here as 1 cup. The fries are cooked in two stages: blanch at 330°F, then finish at 385°F.

Nutrition per serving

• main
• British
• fried
• comfort food
• fish
• contains gluten
• contains dairy