Gordon Ramsays Fish And Chips Recipes

GORDON RAMSAY FISH AND CHIPS RECIPE

Steps:

• In a separate medium-size mixing bowl, mix together flour, beer, and egg; stir until the mixture is smooth. The secret is you let the mixture stand for a night to make it even crisper.
• Take the cod and season it with salt to remove the extra moisture. Then, put it in the flour with black pepper in it. Nicely coat them and dust off excess flour. Then, dip it in the batter.Now just roll that and let it sink in the batter.
• Preheat the oil in a large pot or electric skillet to 350oF (175oC).
• Lay your Fish in the oil and fry until the fish is golden brown.
• Take it out and as it is crispy and steaming hot, season it with some salt and move on to making fries.
• Blanch the potatoes in the lesser heated oil (about 330o) for 2 minutes. Now, cook them for the second time with higher temperature (rise to 385o). The indicator that the fries are done is they rise up in the oil.
• Drain well on paper towels. Add some fresh parsley, paprika and a touch of some salt and pepper to it for taste.
• Put a splash of oil in the pan. Put in some boiled peas, a pinch of salt and pepper, minced shallot, garlic and a little knob of butter.
• Toss all of these together. When there is no moisture left, turn off the heat and crush them a little bit. Add some more butter and some fresh mint.
• Now, plate these glossy peas with white sauce, fries and fish that is seasoned with some lemon juice in the end and serve.

GORDON RAMSAY'S FISH AND CHIPS RECIPE

Steps:

• Peel the potatoes, then use a waffle cutter to slice them into waffle fries. Set these aside.
• Chop the shallot into fine pieces.
• Mince the garlic.
• Finely chop the parsley and the mint.
• Cut a lemon into slices, then set aside.
• Pour the cornflakes into a Ziploc bag, removing any air. Roll a rolling pin over the bag to crush the cornflake pieces.
• Get 3 mixing bowls. Into the first one put the all-purpose flour and 1 teaspoon each of salt and pepper. Mix them together.
• Into the second, put the eggs and scramble them together.
• Into the third, put the crushed cornflakes.
• Place one cod fillet into the all-purpose flour mixture, then the egg mixture, then cornflakes, then back to the egg mixture, and then finally the cornflakes mixture again.
• Set the fillet aside and repeat the process with the rest of the cod.
• Heat a frying pan over medium-high heat. Add the vegetable oil and frozen peas and stir for 1 minute.
• To the peas, add ⅛ teaspoon salt, pepper, chopped shallots, minced garlic, and butter. Cook, stirring, for 3 minutes.
• After 3 minutes, remove the pan from the heat. Add the sliced mint and mix.
• To a saucepan, add 4 cups of vegetable oil and bring it to medium-high heat.
• Once the oil is hot, put in 2 cod fillets. Cook them for 7 minutes, or until golden brown.
• Next, fry the chips for 5 minutes, then place them in a mixing bowl and toss them with the paprika, ⅛ teaspoon salt, and the chopped parsley.
• Place each piece of fish on a plate followed by the seasoned fries, mushy peas, tartar sauce, and a lemon slice.