Gordon Ramsay Beer Batter Fish and Chips

INGREDIENTS

For the Fish:

• 4 6 oz. each thick-cut cod fillets
• 1 cup 00 Zero flour (for batter)
• 1 cup 00 Zero flour (for dusting)
• 1 cup rice flour
• 2 medium eggs, beaten
• 6 oz. lager beer
• 6 oz. soda water
• 1 tsp. baking powder
• 1 tsp. sugar
• 1⁄2 tbsp. salt (to taste)
• 1⁄2 tbsp. fresh ground black pepper
• 4 cups vegetable oil (for deep frying)

For the Chips:

• 1 1⁄2 lb Yukon Gold potatoes
• 1⁄2 tbsp. salt (to taste)
• 1⁄2 tbsp. fresh ground black pepper

For the Mushy Peas:

• 1 package (10 oz.) frozen green peas
• 1⁄4 cup heavy cream
• 1 tbsp. butter
• 1⁄2 tsp. salt
• 1⁄2 tsp. freshly ground black pepper

DIRECTIONS

Prepare the Fish Batter:

1. Combine 1 cup of 00 Zero flour, rice flour, baking powder, sugar, salt, and black pepper in a bowl.
2. Mix the lager beer and soda water in another bowl. Add this mixture to the dry ingredients, whisking until the batter is smooth. Let it rest.

Prepare the Fish:

1. Heat the oil in a deep fryer to 350°F (175°C).
2. Lightly dust the cod fillets with the remaining 00 Zero flour.
3. Dip the fillets into the beaten egg and the batter, ensuring they are well coated.
4. Carefully lower the fillets into the hot oil and fry until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.

Prepare the Chips:

1. Cut the potatoes into thick slices, then into thick chips.
2. Rinse the chips in water, then pat dry with a towel.
3. Fry the chips in the same oil as the fish until golden and crisp. Season with salt and pepper.

Prepare the Mushy Peas:

1. Cook the frozen peas as per the package instructions.
2. Drain the peas and return them to the pan.
3. Add heavy cream, butter, salt, and pepper. Mash the peas coarsely.
4. Serve: Plate the crispy fish with chips and a scoop of mushy peas. Enjoy your authentic Gordon Ramsay-style Fish and Chips!