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I remember my first try at beer battered fish. I figured you just dip fillets in batter and fry them up.

But I got soggy, greasy fish that lost crunch fast. Then I found Gordon Ramsay’s method, and wow—total game changer.

With cold batter, dry fillets, and steady hot oil, you get crisp, golden fish every time.

This recipe brings a pub classic right to your kitchen. You don’t need a deep fryer or fancy gadgets.

You’ll learn how to prep fish so the batter actually sticks. The crust stays light and crunchy, not heavy or greasy.

Ever wonder why some batters just fall off? Ramsay’s beer batter really stands out.

From picking the right beer to keeping fish warm and crisp, I’ll show you each step. You’ll nail flaky fish with a crisp coating every time.

Table of Contents

Why You Will Love Gordon Ramsay Beer Battered Fish Recipe

This recipe feels easy once you know the tricks. The batter turns out light and crisp, while the fish stays moist inside.

You get that satisfying crunch with every bite. It’s never greasy or soggy.

Technique matters here. Cold batter and hot oil make a crisp shell that won’t fall apart.

Dusting the fish first means the coating actually sticks. No more sliding batter in the pan.

Cooking in small batches keeps the oil hot. Your fish fries up evenly and stays crunchy.

Finished pieces stay warm in the oven, so the crust doesn’t soften before serving.

You only need a few pantry basics and a light beer.
The steps feel simple after your first try.

You get pub-style fish without a deep fryer.
Serve it with chips, peas, or even salad.

It’s flexible too. Cod, haddock, or pollock all work great.

Want more flavor? Add paprika or cayenne for a gentle kick.

How To Make Gordon Ramsay Beer Battered Fish Recipe

Start with fresh white fish, cold batter, and hot oil. The process is simple, but details matter.

Watch your seasoning, oil temp, and batter texture. These things make all the difference.

Ingredients

Pick a firm white fish like cod, haddock, pollock, or halibut. These hold up well when fried.

You’ll need a few pantry staples for a light, crispy coating.

4 cod fillets (or haddock, pollock, or halibut)

1 cup all-purpose flour
2 tablespoons cornstarch (for crunch)
1 teaspoon baking powder

1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon paprika (optional)

1 cup cold beer (lager or pale ale)
Extra flour for dredging
Vegetable oil for frying

Keep the beer cold until you mix the batter. Cold beer makes the batter airy and crisp.

Instruments

You don’t need fancy gear. Just a few basics help a lot.

Large mixing bowl for batter

Whisk for mixing
Tongs or slotted spoon for fish
Deep, heavy pot or fryer

Thermometer for oil (aim for 350–360°F)
Wire rack or paper towels for draining

A thermometer helps a ton. If oil’s too cool, fish turns greasy. Too hot, and the crust burns before the fish cooks.

Step-By-Step Instruction

Pat the fish dry and season with salt and pepper. Dust each fillet with flour so the batter sticks.

In a bowl, whisk flour, cornstarch, baking powder, paprika, salt, and pepper. Pour in cold beer and whisk until smooth and a bit thick.

Don’t worry about a few lumps. They’re fine.

Heat oil to 350–360°F. Dip each fillet in batter, let the extra drip off, and lower into the oil.

Fry until golden and crisp, about 4–6 minutes. Use tongs to remove fish and set on a rack or paper towels.

Tips & Tricks

Mix the batter gently and stop while it’s still lumpy. Those lumps help the coating stay light and crisp.

Watch your oil temp. Aim for about 350°F (175°C) for best results.

If oil gets too cool, fish soaks up grease. Too hot? The outside burns before the inside cooks.

Dust fish with flour before dipping. This helps the batter cling and not slide off.

Pat fish dry to stop splattering.
Fry in small batches to keep oil hot.

Use tongs or a slotted spoon to lift fish.

Try different beers. A light lager gives a clean flavor. Darker ales add more depth.

Don’t use flat or warm beer—it just doesn’t work the same.

If you want less mess, you can bake battered fish at high heat. It’s not quite the same, but still tasty and crisp.

Ingredient Substitute

You don’t always need beer for a light, crisp batter. If you want to skip alcohol, you’ve got options.

Something fizzy is the key to a good batter.

Club soda or sparkling water keeps the batter light.
Ginger beer is non-alcoholic and adds a gentle sweetness.
Soda water with lemon brightens the batter and balances the crust.

Keep the batter cold before frying. The cold-hot contrast makes that golden crunch.

You can tweak the flour mix too. A bit of rice flour with plain flour makes the crust extra crisp.

A pinch of baking powder helps puff the batter a little.

Once the fish is fried, you’ll want a fresh side. Make quick tartar sauce with mayo, chopped pickles, lemon, and dill.

It cuts through the richness and adds a cool, tangy bite.

What To Serve With Gordon Ramsay Beer Battered Fish Recipe

Sides make the meal. You want fresh, tangy, and hearty flavors to balance fried fish.

I always go for the classics. Tartar sauce is a must—creamy, tangy, and perfect for dipping.

Lemon wedges on the side let you add brightness with a squeeze.

If you want a British touch, serve mushy peas. They’re soft and contrast the crunchy batter.

Chips (fries) are a classic. Thick-cut, golden potatoes make it feel authentic.

Try double-frying them for extra crunch, just like Ramsay does.

Tartar sauce for dipping

Lemon wedges for squeezing
Mushy peas for a soft side
Chips (fries) for a classic combo

A light salad if you want something fresh

How To Store Gordon Ramsay Beer Battered Fish Recipe

Got leftovers? Store them right or you’ll lose the crunch. I’ve made that mistake before—never again.

Let the fish cool completely before storing. If you pack it up warm, steam softens the crust.

Once cool, put fillets in an airtight container.

Fridge: Store fish in the fridge for up to 2 days.
Layering tip: Use parchment between pieces so they don’t stick.

Reheat with care. The microwave makes the batter limp and chewy.

Air fryer: 180°C (350°F) for 4–5 minutes.
Oven: 190°C (375°F) for 10–12 minutes on a rack.

If you want to freeze it, wrap each piece in parchment and foil. Store in a freezer bag for up to a month.

Reheat from frozen in the oven until hot and crisp. That way, you keep the crunch you worked for.

Nutritional Value

When you make this beer battered fish, you get a dish that feels pretty indulgent. Still, it offers a balance of protein, carbs, and fats.

The numbers shift a bit depending on your fish or oil.

On average, one serving of beer battered fish has:

Calories: about 400

Protein: around 20g
Carbohydrates: about 30g
Fat: close to 25g

The protein comes mostly from the white fish. Cod or haddock work well here.

They’re lean, mild, and hold up in the fryer.

The batter brings most of the carbs. Frying oil bumps up the fat.

If you want less fat, drain the fish well on paper towels.

Sodium might get high, depending on your salt. Go easy if you care about that.

Try letting tartar sauce or vinegar give more flavor.

This meal tastes great with a green salad or some steamed veggies.