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 15m
👥4
🔥900 cal
Medium
🍽️British
An improved version of the classic Fish and Chips, featuring a more flavorful batter and hand-cut fries. Served with a homemade tartar sauce and malt vinegar.
An improved version of the classic Fish and Chips, featuring a more flavorful batter and hand-cut fries. Served with a homemade tartar sauce and malt vinegar.
Prepare the Fries: Soak cut fries in cold water for 30 minutes. Drain and pat dry. Heat vegetable oil 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 sea salt and black pepper.
Prepare the Tartar Sauce: Combine all Tartar Sauce ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Prepare the Fish Batter: In a large bowl, whisk together flour, cornstarch, baking powder, Old Bay seasoning, salt, and white pepper. Gradually whisk in cold Pale Ale until a smooth batter forms. Let rest for 10 minutes.
Fry the Fish: Heat vegetable 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 5-6 minutes per side, until golden brown and cooked through.
Serve: Drain the fried fish on paper towels. Serve immediately with Fries, Tartar Sauce, and a side of malt vinegar.
Ingredients
4
1.5 lbs680 gCod fillets-skinless, 1-inch thick
1.5 cups180 gAll-purpose flour
1 tbsp15 mLCornstarch
1 tsp5 mLBaking powder
1 tsp5 mLOld Bay seasoning
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite pepper
1 cup240 mLPale Ale-cold
2 tbsp30 mLVegetable oil
2 lbs900 gRusset potatoes-peeled and cut into 1/2-inch thick fries
3 tbsp45 mLVegetable oil
1 tsp5 mLSea salt
1/2 tsp2.5 mLBlack pepper
1/2 cup120 mLMayonnaise
2 tbsp30 mLSweet pickle relish
1 tbsp15 mLLemon juice-freshly squeezed
1 tbsp15 mLCapers-drained and chopped
1/4 tsp1.25 mLDill-freshly chopped
2 tbsp30 mLMalt vinegar
Equipment
Large bowl
Whisk
Large pot or deep fryer
Paper towels
Thermometer
Instructions
Prepare the Fries: Soak cut fries in cold water for 30 minutes. Drain and pat dry. Heat vegetable oil 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 sea salt and black pepper.
Prepare the Tartar Sauce: Combine all Tartar Sauce ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Prepare the Fish Batter: In a large bowl, whisk together flour, cornstarch, baking powder, Old Bay seasoning, salt, and white pepper. Gradually whisk in cold Pale Ale until a smooth batter forms. Let rest for 10 minutes.
Fry the Fish: Heat vegetable 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 5-6 minutes per side, until golden brown and cooked through.
Serve: Drain the fried fish on paper towels. Serve immediately with Fries, Tartar Sauce, and a side of malt vinegar.
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