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
tsp. baking powder
Cayenne pepper, to taste
Curry powder, to taste
1 cup beer, preferably a lager
1 lbs. skinless cod fillets
Kosher salt
Lemon Sauce:
cup lemon juice
1 Tbsp. sugar
tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
Tartar Sauce:
2 Tbsp. mayonnaise (vegan or regular)
2 Tbsp. silken tofu
tsp. sugar
1 tsp. caper brine
2 Tbsp. capers, coarsely chopped (or to taste)
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, 78 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 33 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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ABOUT BON APPTIT
Bon Apptit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
