30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Cheesecake Factory Fish And Chips
Copycat Cheesecake Factory Fish And Chips
Copycat Cheesecake Factory Fish And Chips
⏱1h 30m
👥4
🔥1100 cal
Hard
🍽️British
A gourmet take on Fish and Chips, featuring sustainably sourced cod, hand-cut Yukon Gold fries, and a champagne batter. Served with a lemon-caper aioli and house-made malt vinegar reduction.
A gourmet take on Fish and Chips, featuring sustainably sourced cod, hand-cut Yukon Gold fries, and a champagne batter. Served with a lemon-caper aioli and house-made malt vinegar reduction.
Prepare the Malt Vinegar Reduction: Combine Malt Vinegar and brown sugar in a small saucepan. Bring to a simmer over medium heat and reduce until thickened, about 15-20 minutes. Set aside.
Prepare the Fries: Soak cut fries in cold water for 1 hour. Drain and pat dry. Heat duck fat in a large pot to 325°F (160°C). Fry fries in batches for 5-7 minutes, until slightly softened but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again for 2-3 minutes, until golden brown and crispy. Season with flaky sea salt.
Prepare the Lemon-Caper Aioli: Combine all Lemon-Caper Aioli ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Prepare the Fish Batter: In a large bowl, whisk together rice flour, all-purpose flour, baking powder, sea salt, and white pepper. Gradually whisk in very cold Champagne until a smooth batter forms. Let rest for 15 minutes.
Fry the Fish: Heat grapeseed oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Dip each cod fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil and fry for 6-8 minutes per side, until golden brown and cooked through.
Serve: Drain the fried fish on paper towels. Serve immediately with Fries, Lemon-Caper Aioli, and a drizzle of Malt Vinegar Reduction.
2 lbs900 gYukon Gold potatoes-peeled and cut into 1/2-inch thick fries
4 tbsp60 mLDuck fat
1 tsp5 mLFlaky sea salt
1/2 cup120 mLHomemade mayonnaise
2 tbsp30 mLLemon juice-freshly squeezed
1 tbsp15 mLCapers-drained and chopped
1 clove3 gGarlic-minced
1/2 cup120 mLMalt vinegar
1 tbsp15 mLBrown sugar
Equipment
Large bowl
Whisk
Large pot or deep fryer
Paper towels
Thermometer
Small saucepan
Instructions
Prepare the Malt Vinegar Reduction: Combine Malt Vinegar and brown sugar in a small saucepan. Bring to a simmer over medium heat and reduce until thickened, about 15-20 minutes. Set aside.
Prepare the Fries: Soak cut fries in cold water for 1 hour. Drain and pat dry. Heat duck fat in a large pot to 325°F (160°C). Fry fries in batches for 5-7 minutes, until slightly softened but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again for 2-3 minutes, until golden brown and crispy. Season with flaky sea salt.
Prepare the Lemon-Caper Aioli: Combine all Lemon-Caper Aioli ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Prepare the Fish Batter: In a large bowl, whisk together rice flour, all-purpose flour, baking powder, sea salt, and white pepper. Gradually whisk in very cold Champagne until a smooth batter forms. Let rest for 15 minutes.
Fry the Fish: Heat grapeseed oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Dip each cod fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil and fry for 6-8 minutes per side, until golden brown and cooked through.
Serve: Drain the fried fish on paper towels. Serve immediately with Fries, Lemon-Caper Aioli, and a drizzle of Malt Vinegar Reduction.
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