Rawlston Makes Fish And Chips | From The Home Kitchen | Bon Appétit

Join Chef Rawlston Williams as he makes beer-battered fish and chips, a perennial seafood favorite. Though you'll often see it served with a lemon wedge, Rawlston elevates your normal pub fare by making a fresh lemon sauce to go with the crispy fried filets and yukon gold wedges.
Recipe below:

INGREDIENTS
Chips:
2 large Yukon Gold potatoes
4 cups peanut oil
Kosher salt and freshly ground black pepper

Fish:
1 cup all-purpose flour
1 cup cornstarch
½ tsp. baking powder
Cayenne pepper, to taste
Curry powder, to taste
1 cup beer, preferably a lager
1½ lbs. skinless cod fillets
Kosher salt

Lemon Sauce:
⅓ cup lemon juice
1 Tbsp. sugar
½ tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper

Tartar Sauce:
2 Tbsp. mayonnaise (vegan or regular)
2 Tbsp. silken tofu
½ tsp. sugar
½–1 tsp. caper brine
2 Tbsp. capers, coarsely chopped (or to taste)
½ tsp. lemon juice
Kosher salt and freshly ground black pepper

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VIDEO BREAKDOWN
0:00 Introduction
0:22 Prep the potatoes
0:48 Blanch the chips: place in room temperature oil and heat over medium-high until temperature reaches 360°, 7–8 minutes total
1:00 Make the batter
2:10 Strain the batter, chill 30 minutes
2:23 Prep the fish
2:41 Pat fish dry, slice, season with salt, pepper, cayenne, and curry, and chill 10 minutes
3:51 Transfer chips to paper towels to drain until ready for the second fry
4:02 Make the lemon sauce, reduce by half, transfer to a bowl and chill until ready to serve
4:59 Make the tartar sauce, chill 10 minutes
6:00 Fry the fish at 350° for 3–3 ½ minutes per side, season with salt
7:35 Finish the chips: bring oil to 360° and fry another 2 minutes until golden brown; drain and season with salt and pepper
8:15 Plate
8:38 Taste!


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Rawlston Makes Fish And Chips | From The Home Kitchen | Bon Appétit