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Beer‑Battered Fish and Chips
A classic British fish and chips recipe with a light, airy beer‑battered cod, crisp waxy‑potato fries, and a tangy homemade tartar sauce. Inspired by Gordon Ramsay’s quick‑fire kitchen demo, this dish can be assembled in under an hour and serves two hungry eaters.
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Critical Success Points
- • Whisking egg whites to soft peaks
- • Achieving the correct oil temperature (~180 °C) before frying
- • Drying the potatoes thoroughly before they hit the oil
Safety Warnings
- • Hot oil can cause severe burns – use tongs and keep a lid nearby to smother flames
- • Do not leave the skillet unattended while oil is heating
- • Ensure the kitchen is well‑ventilated to avoid steam buildup
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