Gordon Ramsay Cod Fish Recipes

GORDON RAMSAY FISH AND CHIPS RECIPE

Steps:

• In a separate medium-size mixing bowl, mix together flour, beer, and egg; stir until the mixture is smooth. The secret is you let the mixture stand for a night to make it even crisper.
• Take the cod and season it with salt to remove the extra moisture. Then, put it in the flour with black pepper in it. Nicely coat them and dust off excess flour. Then, dip it in the batter.Now just roll that and let it sink in the batter.
• Preheat the oil in a large pot or electric skillet to 350oF (175oC).
• Lay your Fish in the oil and fry until the fish is golden brown.
• Take it out and as it is crispy and steaming hot, season it with some salt and move on to making fries.
• Blanch the potatoes in the lesser heated oil (about 330o) for 2 minutes. Now, cook them for the second time with higher temperature (rise to 385o). The indicator that the fries are done is they rise up in the oil.
• Drain well on paper towels. Add some fresh parsley, paprika and a touch of some salt and pepper to it for taste.
• Put a splash of oil in the pan. Put in some boiled peas, a pinch of salt and pepper, minced shallot, garlic and a little knob of butter.
• Toss all of these together. When there is no moisture left, turn off the heat and crush them a little bit. Add some more butter and some fresh mint.
• Now, plate these glossy peas with white sauce, fries and fish that is seasoned with some lemon juice in the end and serve.

COD PROVENçAL

Steps:

• Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
• Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
• Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
• Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
• Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
• Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.

GORDON RAMSAY'S FISH AND CHIPS RECIPE

Steps:

• Peel the potatoes, then use a waffle cutter to slice them into waffle fries. Set these aside.
• Chop the shallot into fine pieces.
• Mince the garlic.
• Finely chop the parsley and the mint.
• Cut a lemon into slices, then set aside.
• Pour the cornflakes into a Ziploc bag, removing any air. Roll a rolling pin over the bag to crush the cornflake pieces.
• Get 3 mixing bowls. Into the first one put the all-purpose flour and 1 teaspoon each of salt and pepper. Mix them together.
• Into the second, put the eggs and scramble them together.
• Into the third, put the crushed cornflakes.
• Place one cod fillet into the all-purpose flour mixture, then the egg mixture, then cornflakes, then back to the egg mixture, and then finally the cornflakes mixture again.
• Set the fillet aside and repeat the process with the rest of the cod.
• Heat a frying pan over medium-high heat. Add the vegetable oil and frozen peas and stir for 1 minute.
• To the peas, add ⅛ teaspoon salt, pepper, chopped shallots, minced garlic, and butter. Cook, stirring, for 3 minutes.
• After 3 minutes, remove the pan from the heat. Add the sliced mint and mix.
• To a saucepan, add 4 cups of vegetable oil and bring it to medium-high heat.
• Once the oil is hot, put in 2 cod fillets. Cook them for 7 minutes, or until golden brown.
• Next, fry the chips for 5 minutes, then place them in a mixing bowl and toss them with the paprika, ⅛ teaspoon salt, and the chopped parsley.
• Place each piece of fish on a plate followed by the seasoned fries, mushy peas, tartar sauce, and a lemon slice.

GORDON RAMSAY'S FISH CAKES WITH ANCHOVY DRESSING RECIPE

Steps:

• Peel the potatoes, cut into even-sized pieces and drop into a pan of well salted water. Bring to the boil and cook for 10-15 minutes until tender when pierced with a knife. Drain well. While still hot, mash the potatoes using a potato ricer back into the pan. Mix in the olive oil, lemon zest, lemon juice and seasoning to taste. Leave to cool.
• Meanwhile, add the thyme, lemon slices and salmon to a wide pan of slowly simmering salted water and poach for a minute. Slide in the smoked haddock and gently poach for another 4-5 minutes until both fish are almost cooked through. Transfer to a plate, using a fish slice. When cool enough to handle, break the fish into large flakes, discarding the skin and any pin-bones.
• Mix the fish and chopped herbs into the mashed potatoes, using your hands. Taste and adjust the seasoning. Divide the mixture into four and shape into neat patties. Season the flour with salt and pepper. Coat the fish cakes in seasoned flour, then dip into the egg and finally into the breadcrumbs, turning to coat evenly all over. Reshape them as necessary and place on a tray or plate. Chill for 2 hours to set the shape.
• To cook, heat the oven to 180°C/Gas 4. Heat a thin layer of olive oil in a wide ovenproof frying pan. Fry the fish cakes for 2-3 minutes until golden brown, then flip over and fry the other side for 1-2 minutes. Finish cooking in the oven for 5-7 minutes.
• Make the dressing in the meantime, by gently warming all the ingredients together in a pan for 3-4 minutes. Spread a generous spoonful of dressing on each warm plate and rest a fishcake in the centre. Serve immediately, with peas or beans.