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Fish and Chips For Gordon Ramsey! 🐟🍟
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Ingredients
Chips
3 large russet potatoes, cut into wedges
1 tsp baking soda
1 tbsp vinegar ½ tsp salt
5 cups fry oil
Fish
2 lb cod, cut into 3 inch bars
Kosher salt
1 cup all purpose flour
½ tsp garlic powder
1 tsp kosher salt
1 Tbsp baking powder
10-12 oz ice cold beer
Tartar Sauce
1 cup mayo
½ of a shallot, finely diced
2 dill pickles, finely diced
1 Tbsp capers, roughly chopped
2 tsp dijon mustard
The juice and zest of 1 lemon
Kosher salt & pepper
Chives to garnish
To start, cut your potatoes into wedges. Boil a large pot of water then add your baking powder and vinegar and boil your potatoes for 10-12 minutes or until barley cooked but NOT MUSHY.
Place your potatoes on a wire wrack lined sheet tray and freeze for 30 minutes.
In a large pot, heat your oil to 350F and fry your potatoes in batches for 4-6 minutes or until golden brown and crispy, then remove to a paper towel lined sheet tray and season with salt.
In a bowl add, mayo, shallot, pickles, capers, dijon mustard, lemon juice and zest, salt & pepper. Mix well and set aside in the fridge.
In a bowl, add the all purpose flour, kosher salt, garlic powder and baking powder. Whisk well then add your beer while whisking. Once your batter reaches a loose pancake batter consistency stop adding beer. In another bowl add ½ cup flour and lightly coat your fish. Take your floured fish, dip it in the beer batter and fry at 375f for 3-4 minutes or until golden and crispy. Remove your fish to a wire rack and season with salt.
Serve your fish and chips with your tartar sauce. Garnish with chives and enjoy!
Chips
3 large russet potatoes, cut into wedges
1 tsp baking soda
1 tbsp vinegar ½ tsp salt
5 cups fry oil
Fish
2 lb cod, cut into 3 inch bars
Kosher salt
1 cup all purpose flour
½ tsp garlic powder
1 tsp kosher salt
1 Tbsp baking powder
10-12 oz ice cold beer
Tartar Sauce
1 cup mayo
½ of a shallot, finely diced
2 dill pickles, finely diced
1 Tbsp capers, roughly chopped
2 tsp dijon mustard
The juice and zest of 1 lemon
Kosher salt & pepper
Chives to garnish
To start, cut your potatoes into wedges. Boil a large pot of water then add your baking powder and vinegar and boil your potatoes for 10-12 minutes or until barley cooked but NOT MUSHY.
Place your potatoes on a wire wrack lined sheet tray and freeze for 30 minutes.
In a large pot, heat your oil to 350F and fry your potatoes in batches for 4-6 minutes or until golden brown and crispy, then remove to a paper towel lined sheet tray and season with salt.
In a bowl add, mayo, shallot, pickles, capers, dijon mustard, lemon juice and zest, salt & pepper. Mix well and set aside in the fridge.
In a bowl, add the all purpose flour, kosher salt, garlic powder and baking powder. Whisk well then add your beer while whisking. Once your batter reaches a loose pancake batter consistency stop adding beer. In another bowl add ½ cup flour and lightly coat your fish. Take your floured fish, dip it in the beer batter and fry at 375f for 3-4 minutes or until golden and crispy. Remove your fish to a wire rack and season with salt.
Serve your fish and chips with your tartar sauce. Garnish with chives and enjoy!
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