Ramsay, who has spent decades mastering both fine dining and comfort food, insists on sourcing his fish from sustainable fisheries. In a time when overfishing has become a global concern, his commitment to responsible sourcing is more than just lip service—it’s a necessity. By using cod certified by organizations like the Marine Stewardship Council (MSC), he ensures that diners are not only enjoying top-tier food, but doing so without guilt.
Occasionally, Ramsay switches things up by offering haddock, a close cousin to cod with a slightly more pronounced flavor. Haddock is also a staple in UK chippies and offers a leaner, firmer texture. Depending on the location and availability, you might find haddock featured as a seasonal special, especially in restaurants that aim to showcase regional seafood. Other alternatives like pollock, rockfish, or even halibut might make an appearance on limited-time menus, but cod remains the undisputed star.
So why cod and not something trendier or more exotic? The answer is simple: because it works. Cod has stood the test of time for a reason. It fries beautifully, pairs well with a wide range of flavors, and has a texture that’s satisfying without being heavy. Ramsay’s genius lies not in reinventing the wheel, but in refining it to perfection. He takes what’s already good and makes it exceptional.
Beyond the fish itself, Ramsay’s version of fish and chips is a love letter to his British roots. Raised in Stratford-upon-Avon, he’s no stranger to the local chippy, and it’s clear that his childhood experiences heavily influence his approach. But he also recognizes the global appeal of the dish. By bringing his elevated version to the U.S., he introduces American diners to a faithful yet refined rendition of one of the UK’s most beloved comfort foods.
In interviews, Ramsay has spoken about the challenge of making something so simple stand out. “Anyone can fry a piece of fish,” he once said, “but not everyone can fry it perfectly.” That perfection comes down to more than just ingredients—it’s about timing, temperature control, and technique. The oil must be the right heat, the batter must be cold and fresh, and the fish must be dried and properly prepped to avoid sogginess. These details, often overlooked, are what separate Ramsay’s fish and chips from the average corner shop.
In the end, the kind of fish Gordon Ramsay uses is just one part of the story. The real magic lies in how he uses it. With North Atlantic cod as his foundation, he builds a dish that honors tradition while embracing innovation. He brings a world-class chef’s precision to a plate that’s often dismissed as fast food. And he does it with the kind of passion and swagger that only Gordon Ramsay can deliver.
