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 -- VIDEO BREAKDOWN 0:00 Introduction 0:22 Prep the