Gordon Ramsay Beer Batter Recipe

Crispy, golden, and light—this beer batter gives anything it touches that shatteringly crisp crunch!

I stick with a pale ale for just the right balance—it gives a little extra depth without making the batter too heavy.

Cold batter hitting hot oil creates the crunchiest coating, so I always let it rest in the fridge before using it.

Never skip the cornstarch. It works alongside the flour to prevent the coating from becoming too heavy, keeping it crisp even after a few minutes out of the fryer.

For an even coating, dredge the fish or vegetables lightly in flour before dipping them in the batter. This helps it cling properly without sliding off in the oil.

How to Make Gordon Ramsay Beer Batter

Ingredients

• 4 Cod Fillets
• 1 cup All-purpose Flour
• 1/4 cup Cornstarch
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 8 oz. Lager Beer
• 1 qt. Vegetable Oil (for frying)
• Salt (to taste)
• Lemon Wedges (for serving)

Step-by-Step Instructions

Step 1:

Pat the cod fillets dry with paper towels. This ensures the batter will stick properly to the fish.

Step 2:

Mix the flour, cornstarch, baking powder, and salt in a large bowl.

Step 3:

Gradually whisk the beer into the flour mixture. Mix until the batter is smooth and thick.

Step 4:

Dust each fish fillet with a bit of flour. This helps the batter cling better.

Step 5:

Dip the fillets into the batter, ensuring they’re well coated.

Step 6:

Heat the oil in a deep fryer or large pan to 350°F. Gently place the fillets in the hot oil.

Step 7:

Fry until golden and crispy, roughly 4–5 minutes on each side.

Step 8:

Drain on paper towels, season with salt, and serve with lemon wedges.

Tips and Tricks for Making This Recipe

Use Cold Beer

You’ll want to use beer straight from the fridge. It helps the batter puff up nicely when it hits the hot oil, giving a crisp texture.

Do Not Overmix

Mix the batter just until the ingredients are combined. Overmixing can make the batter tough, and you don’t want that!

Check Oil Temperature

Keep a thermometer handy! The oil should be around 350°F–375°F to get that perfect golden-brown crust without greasy results.

Prep Ahead

Prepare and store the dry ingredients separately beforehand. It saves time on busy cooking days, especially when you’re entertaining.

Consider Other Fish

If cod’s not available, try haddock or pollock. Both work great and stick to the classic beer batter style. Enjoy the variation!

What to Serve with Gordon Ramsay Beer Batter Recipe

Classic Mushy Peas

You can’t go wrong with the traditional choice of mushy peas!

They pair perfectly with beer battered fish and add that classic comfort to your meal.

Try seasoning them with a touch of mint for a refreshing twist that enhances the flavors.

Homemade Tartar Sauce

A wonderful homemade tartar sauce is a great companion for your beer battered fish.

Mix mayonnaise, chopped pickles, capers, lemon juice, and dill for a tangy dip.

It’s simple, but it packs a delicious punch that complements the crispy texture.

Roasted Asparagus

For something a bit unexpected, roasted asparagus brings a fresh, earthy flavor to the plate.

Toss them in olive oil, salt, and pepper, and roast them until they’re tender and slightly charred.

They add a nice contrast and a healthy touch to the meal.

Pickled Vegetables

Pickled vegetables can offer a zesty surprise to accompany your fish.

The acidity helps cut through the richness of the beer batter, providing a nice balance.

You can pickle carrots, radishes, or cucumbers to add variety and color.

Crispy Sweet Potato Fries

Crispy sweet potato fries are a savory side with a hint of sweetness that goes well with the beer batter.

They provide a unique texture that complements the dish wonderfully.

Try seasoning them with paprika or cinnamon for an added flavor boost.

Variations and Substitutions

Beer Selection

Trying different beers can change the flavor profile of your batter dramatically.

Pale ales give a richer taste, while non-alcoholic beers are perfect for an alcohol-free version.

Flour Type

Changing the flour type can also have an impact.

Using a gluten-free flour mix can work for those with dietary restrictions.

Spice Additions

You can also experiment with spices for a customized taste.

Adding paprika or garlic powder can bring some additional zest.

Lighter Batter Options

For a lighter batter, try mixing soda water with the beer.

This variation results in a crispier texture, which can be a nice change if you’re looking to experiment.

Herb Infusions

You can also incorporate herbs into the batter, like dill or thyme.

These additions can give a fresh, subtle twist that’s equally enjoyable.

Overall Customization

Playing around with these substitutions allows you to tailor the recipe to your personal taste.

How to Store Leftover Gordon Ramsay Beer Batter

Storing leftover Gordon Ramsay beer batter properly can keep it fresh and ready for more delicious frying adventures.

Refrigeration

Use the refrigerator to store your leftover batter for up to two or three days without losing its quality.

Portion the batter into airtight containers to store it neatly.

Freezing

For longer storage, consider freezing the batter.

Simply divide it into portions in freezer bags or containers, ensuring you remove as much air as possible before sealing.

Before using the frozen batter, let it thaw entirely in the fridge for a smoother texture.

You can even add a splash of fresh beer to refresh its crispness.

If you’re not up for frying, consider other uses!

The batter can coat a variety of foods like vegetables or seafood for a tasty twist.

Common Mistakes to Avoid

Overmixing the Batter

One mistake you might make is overmixing the batter, which can make it too dense and heavy.

It’s crucial to mix just until the ingredients come together and achieve a smooth consistency.

If lumps remain, they’ll cook out when frying.

Not Drying the Fish Properly

Another common mistake is not drying your fish thoroughly before coating it in batter.

If the fish is wet, the batter won’t stick well, resulting in a soggy exterior.

Press the fillets gently with paper towels to remove moisture for a crispy coating.

Using Warm Beer or Liquid

The temperature of your beer or liquid makes a big difference in the batter.

Always use cold beer to keep the batter light and crisp as it fries.

Warm beer can activate the leavening agents too early, affecting the texture negatively.