Gordon Ramsay's Effortless Trick For The Crispiest Fish And Chips - Tasting Table

"He even has his own fish and chips restaurant (aptly named, Gordon Ramsay Fish & Chips, with locations including Las Vegas, New York City, and Florida), so it's safe to assume he knows how to make a great version. While the famed chef has several tricks up his sleeve to ensure the crispiest, tastiest fish, one of his best starts right at the beginning. Ramsay makes his beer batter the night before so it can rest in the fridge overnight."

"When you let the batter rest, you're letting the flour get fully hydrated while also allowing the gluten to relax. You start this process by mixing your dry and wet ingredients together, but the more you mix, the more you work the proteins to create a chewier product. So, by just working your batter until it's mixed and then letting it sit, you end up with a lighter, crisper, and more even coating. The longer it rests, the better it becomes."

"As per the video, Gordon Ramsay's batter is made from one cup of 00 flour and one cup of rice flour. The rice flour helps make the coating crispier because it's low in gluten and absorbs less oil, preventing your fish from being soggy after it's fried."

Let beer batter rest overnight to produce a lighter, crisper, and more even coating for fried fish. Resting allows flour to fully hydrate and gluten to relax, reducing chewiness from overworking proteins. Mix wet and dry ingredients only until combined, then refrigerate the batter to improve texture. A batter made with one cup 00 flour and one cup rice flour yields extra crispiness. Rice flour contributes crispness by being low in gluten and by absorbing less oil, which helps prevent the fried fish from becoming soggy.

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