INFO:

Buffalo Fish & Chips @Gordon Ramsay Ingredients: Fish Batter: - White fish fillet of choice (codu002Fpollocku002Fhalibutu002Fsole) - 1 cup tempurau002Fcake flour - 1 Egg - 1 cup of beer - Seafood seasoning of choice (here I used some old bay seasoning) - 1 cup plain flour, for coating - 1u002F4 cup vodka - 1 tbsp seasoning of choice (old bay) *adjust consistency w more beer to a slightly runny batter Ranch Dip - 1u002F2 cup of sour creamu2028- 1u002F2 cup mayonnaiseu2028- 2-3 inches chives, choppedu2028- 1 tbsp parsley, dillu2028- 1 tbsp worcestershire sauceu2028- Pepperu2028- Mustard Buffalo Glaze: - 3u002F4 cup, Frank’s hot sauceu2028- 4-5 knobs of butteru2028- 1 tbsp of honey Instructions: - Start by Seasoning your fish with old bay and setting aside for later. Meanwhile start prepping your wet batter by mixing tempura flour, egg, and beer into a bowl. Coat the fish lightly with flour and dip it into the wet batter and fry at 165C until golden brown and crispy, being sure to sprinkle some extra batter in the oil while the fish is frying, to achieve that tempura-like outer crust.u2028- To make our ranch dip, combine all the ingredients under “ranch dip” and mix well until combined. Adjust to taste.u2028- To make the buffalo glaze, in a hot saucepan melt some butter before adding in some of your Frank’s Red Hot and honey to sweeten Allow to slightly reduce.u2028- Plate your fish along with some fries seasoned with old bay, and pour or brush atop your glaze. Serve with your ranch dip and enjoy!