Did you know that Gordon Ramsay’s mouthwatering fish and chips can be made in just 40 minutes? It’s surprising to discover that a dish that seems so complex can be prepared in such a short amount of time!
INGREDIENTS
- 120 grams self-rising flour (plus extra for coating)
- 175 grams white-fleshed fish (such as cod)
- 1 medium egg white
- 160 ml light beer (about ½ cup or slightly less than half a bottle)
- 1 large waxy potato, peeled
- Sunflower oil
- Salt
- 1 teaspoon curry powder (divided for use)
- 1 teaspoon baking powder
For the Tartar Sauce:
- 50 grams crème fraîche
- 200 grams mayonnaise
- ¾ shallot, diced
- 1 teaspoon lemon juice (approx.)
- Hot sauce (optional)
EQUIPMENT
- Electric skillet
- Saucepan
- Mixing bowls
- Knife
- Chopping board
- Paper towels
INSTRUCTIONS
- In a mixing bowl, combine the self-rising flour, salt, and ½ teaspoon of curry powder.
- Gradually add the beer to the flour mixture, stirring until smooth. Add the egg white and whisk vigorously until fully combined.
- In a separate bowl, mix some additional flour with the remaining ½ teaspoon of curry powder.
- Coat the fish fillets in the dry flour and curry powder mixture, ensuring an even layer. Then dip the coated fish into the beer batter until fully covered.
- Heat sunflower oil in a medium-sized skillet. Fry the battered fish until golden and crispy. Remove and place on paper towels to drain excess oil.
- Cut the peeled potato into long, thick strips to make chips.
- Fry the potato strips in the same oil until golden and crispy. Sprinkle with salt while hot.
- For the tartar sauce, combine the diced shallots, mayonnaise, and crème fraîche in a bowl. Add lemon juice and hot sauce, if desired, and mix well.
- Serve the crispy fish and chips with the tartar sauce on the side and enjoy!
