Gordon Ramsay Attempts To Make Fish & Chips at Home in 10 Minutes | Ramsay in 10

First of all, how are you? Thank you so much for tuning in again at 5 p.m. Yes, today's goal together is accomplished in 10

minutes

, but first, before we begin, the awesome thing we made is a household staple. I just want to leave a very special thank you once again to Captain Tom Moore. I mean, extraordinary, what a week he is about to surprise. 30 million pound rates for the NHS we know how hard those incredible women and men are working 24 hours a day, not only does this guy have a budget of 30 million pounds but he turns one hundred next Thursday we have to

make

This is the greatest celebration.

Can we

make

that incredible captain a happy national birthday? Can we do it at five to eight before the invasion is applause? I don't know, but let's come together and make the nation sing a big happy birthday to an extraordinary man. and he went and got the number one spot too. I mean, honestly, my son missed it, wasn't that a great moment? What an incredible, incredible performance and many thanks to Mike. More small lives on: NHS and of course, the girls are back. In town we have some milk we have some cookies creams custard some cornflakes for breakfast baked beans with toast Oscar amazing, is that right dad?

Here we go, we go, we go, oh yes, okay, right, sir.

chips

turn don't stop the clock yeah let's go good ingredients cut good now I have this safe rock rock rock

fish

thank you there's a right outside the layin boardwalk nice wait hurry up don't cook because I have an egg white one hundred and twenty grams of meter in class something that gives the monk lightness and Christmas that incredible better a little power to bake come on grandma everyone has baking powder there okay, I don't like it anywhere that raises the dough makes it a little spicier fifty tips that are mine and then a video of course, liberal beer and the dough is going to be flambéed by this beer again, give it aeration of the hops and the yeast and give it a really nice touch. okay and just one potato a care of them for big waxy peeled potatoes and I'm going to dry a little because I'm going to leave these things crunchy I won't find these potatoes in ten

minutes

we're not going to spend 15 is one of five, three times, it'll take them about three minutes make the most amazing potato, depending on the time, depending on the thickness, ladies, ready, dad, if only you could cook, it's called as fast as you talk, Calvin, I'm so.

Sorry, first of all you're choosing unlike beets, the good news is you're out of time, you know, for another three years, if I get banned from Vegas Mercator, let's spice this up a little more, a teaspoon of baking, so it's a teaspoon. they'll aerate it after that I want to flavor it start the clock wait thank you a little curry powder and I've put a little curry powder in the seasonal plan I'm also going to dredge yeah really beautiful cod. Now I'm afraid it's about 160 ml, so just less than half a bottle, okay, I'll sift the flour now, I'll give it a really good mix right now, everyone come here, pan back, I've got a pan.

I was worried. about fryers, stop the fryer just a Tesco special non-stick frying pan £11 99 and make the box, the cornflakes take the heat and cook it well, just a basic frying pan. I'm shallow frying, okay, I'm not going to deep fry. Big difference. Thank you. You Oscar are literally okay with surface cooking so we take less fat and more importantly the actual taste is delicious now that we're studying okay you want it almost like a runny texture a touch more beer, okay, you can make this dough without the beer okay, now from there, once you have that kind of nice liquid that moves like this, okay, beat with your fingers, sleep, I season it lightly, okay with that texture, pan down, big pan down, Meg 20 gin and tonics last night, girl poured into sin, no. no right now from there literally beat the egg whites okay and beat those egg whites now beat them three quarters okay only if it reaches the peak that basically means Tilly stops laughing she sticks open there, don't put the top on too soon.

Okay, now once you have that aeration, those egg whites, okay, look from there right at the dough pen, down, make the pen, down there, excuse me, look at the white hand, each piece for Miriam, Now look at the last two days, thank you, look at that beautiful butter. what you want is for the dough to fall, you run the risk of if it gets too heavy, there is special water in there, look at the color of that curry powder, it gives it a very nice and beautiful dark color, now we have to dredge this , let's put the

fish

in first.

I'm going to season the fish first before I put it in the flour because you can't see the fish once it comes out because the batter holds it well, now lightly seasoned with the flour, dredge it in those spices and then this is really important. Now okay, remove that flour, so sit down next, don't skip it, okay, now look from there, take the fish and literally drop it. Yeah, okay, don't heat the oil too much if it was too hot, okay, just thank you. all sunflower oil and just put a tablespoon. I'll call them there, okay, so I started with shallow frying so there's a lot more control there, yeah, look, lift it up and then literally side to side use the corner of the cod. and this is so beautiful, so cool, lie down away from you, put it on, it's okay, I'm literally, lie down now, I have to take it off the gas, no need for more heat, quick, wash your hands, it's okay now, like I said , if you.

It's probably going to get too hot, okay, add a little bit of cold to it, but look at that now, watch it fry little by little, turn the gas down and put it back on there, take a little spoon and just put the back of the spoon facing the fish and literally. this is the exciting part of basting fish, this special or excellent is shallow frying, they become really delicious and crispy, now look at the color coming back down, do how we do it, wait for the time please four minutes , the potatoes, very quickly, square that. means up and down okay and literally square it up so it's all nice and flat so it's easy to cut and come here now we don't have a lot of time so these are going to be tall skinny fries from there in and then from there look down, wait.

All together in uniform, this is a potato, but look at the performance of the fries, okay, and finally, now put them in a little piece of kitchen paper, okay, and steal them. When you rub them, it removes the start and moisture. okay, and it helps dry the potato dough, now lift it to the side, turn it over, and then face it again. Now cello setup should literally take three to three and a half minutes. Now look at that beautiful color again. Clothing size and then his face now, once you have to color it, okay, the fish cooks in about three and a half minutes, it's delicious and crispy and from there I'll take it out, literally drain it and put it to the side . a little piece of paper is fine and that removes the excess grease and garbage that has been in the oven for about two minutes now the fries squawk the gas literally a touch of cold water there because with a blank sheet of paper the fries first I rubbed them okay and I dried them and look, we're going to get into the same oil, now you can see the difference, see how thin they are and he'll let go.

It's time, please wait, miss, don't worry. Don't worry now they're there we bleach them now the pillow makers need me to sign up now to change the club may always be cold but a writer is fine the gas is good and the hearts are more important they'll get stuck in They now add our sauce. Don't go too crazy with the tartar sauce here. I have a little bit of fresh cream and a little bit of a little bit, okay, a little bit of mayonnaise. Now, from there, take your pickles, okay, thanks to the lady. thanks pickles now I'm making some tartar sauce okay this is kind of a nice easy clean up with the creme fraiche to the bone nice no just a touch just a touch and then from there touch the sauce and this look.

You're going to go slow and then you'll be fine, so slow down a little bit and then from there, stop now, think about what's happening now, the fish is getting really good, nice and crispy, another tartar sauce , that's funny, that's your salat, oh really, lemon juice and squeeze some fresh. lemon, okay, now look, did you really spend your capers? You just want a good amount of acidity in there, the other half race and half CalFresh, that's a tradition, now fries, look at that now, so the fries are blanched, okay, the good news is now ours. As you spin it around, you can see the exciting part when when shallow frying, okay, we push it, we fry it, it cooks much better and in many ways, much healthier.

I think the IQ of cutting the real potatoes a little thinner, my eighth grade floss source, um, okay. That is a beautiful sauce. I have my lemon there and I see how exciting it is now that we literally start to put out the fire. It is much better to fry raw fish. I bleached them. They are not raw. Do it Megan really panting, cannon man, honey. Honey, yeah, yeah, just a minute, 30 seconds, okay, color those, now these four beautiful, beautiful ones from there and the tartar sauce is optional, shallow, thin, it's super important, Oscar, what do you think?

Please, every time, really look at how much oil, pat them dry again. Not money, you know what they are, Tiffany's cousin, oh my God, and then it officially starts. I know I'm using touch, but I'll leave that to the production team today. Okay, we're guiding me. me our time good luck with your fishing trips make sure to tag me can't wait to see the photos if you know if I'm a bad poster no I'll keep playing in the meantime I know maybe it's me I know enjoy your fish and

chips

may God Bless, have a great weekend, stay safe everywhere.