When it comes to mastering the art of fish and chips, few chefs carry the authority of Gordon Ramsay. The Michelin-starred restaurateur, known for his precision and no-nonsense kitchen expertise, has once again shared a simple yet game-changing technique — one that guarantees the crispiest, most golden fish and chips every time.
Ramsay, whose restaurants span the globe from London to Las Vegas, has always taken pride in perfecting British classics. Fish and chips may seem straightforward, but according to the chef, the secret lies not in complicated ingredients or fancy tools — it’s all about temperature control and texture layering.
So, what’s Ramsay’s effortless trick? He insists that the key to crisp perfection starts with chilling the batter before frying. The cold batter, when it hits the hot oil, instantly creates a delicate, bubbly crust that locks in moisture and delivers that irresistible crunch. “You want the batter ice-cold and the oil piping hot,” Ramsay explains. “That’s how you get that incredible contrast — flaky fish inside, crispy shell outside.”
In his version of the iconic dish, Ramsay uses a light beer batter — a blend of flour, baking powder, salt, and ice-cold beer — to achieve a perfectly airy coating. The carbonation from the beer helps create lift and texture, while the chill prevents the batter from absorbing too much oil. For best results, he suggests letting the batter rest in the fridge for at least 10 minutes before dipping the fish.
Ramsay’s second crucial step is double-frying the chips. He par-cooks them at a lower temperature first, then fries them again at a higher heat right before serving. The result? Chips that are tender on the inside yet impossibly crisp on the outside. “Patience pays off,” Ramsay says. “If you rush your chips, you’ll lose that beautiful crunch.”
To elevate the dish even further, the chef recommends seasoning immediately after frying and serving with a homemade tartar sauce or mushy peas. He also stresses the importance of using fresh, flaky white fish — typically cod or haddock — and cooking in clean, neutral oil to avoid bitterness.
This method, though simple, encapsulates Ramsay’s philosophy: respect for ingredients, attention to detail, and mastery through technique. It’s no surprise his version of fish and chips has become a signature staple at several of his UK restaurants, where the dish is both nostalgic and elevated.
For home cooks, Ramsay’s approach offers an easy way to recreate restaurant-quality results without the stress. All it takes is cold batter, hot oil, and a little patience — proof that even the most iconic comfort foods can be perfected with a touch of Gordon Ramsay’s brilliance.
