Homemade Cheesecake Factory-Style Fish and Chips

Name: Homemade Cheesecake Factory-Style Fish and Chips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 lbs cod or haddock fillets, cut into 4-6 oz pieces; 4-6 cups vegetable oil, for frying; 1.5 lbs frozen french fries (shoestring or regular cut); For the Batter:; 1 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup very cold sparkling water or light beer (e.g., Bud Light, Miller Lite); For the Tartar Sauce:; 1 cup mayonnaise; 2 tbsp finely chopped dill pickles or dill relish; 1 tbsp finely chopped capers (optional); 1 tbsp fresh lemon juice; 1 tbsp chopped fresh dill or parsley (optional); 1/2 tsp granulated sugar; Salt and black pepper to taste; For Serving:; Lemon wedges; Malt vinegar

Indulge in a beloved classic with this homemade rendition of The Cheesecake Factory's crispy Fish and Chips, perfectly replicated for your kitchen.

Prep: 20 min

Cook: 30 min

Total: 50 min

4 servings

Ingredients

1.5 lbs cod or haddock fillets, cut into 4-6 oz pieces
4-6 cups vegetable oil, for frying
1.5 lbs frozen french fries (shoestring or regular cut)
For the Batter:
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 cup very cold sparkling water or light beer (e.g., Bud Light, Miller Lite)

Instructions

1
Prepare the Tartar Sauce: In a small bowl, combine mayonnaise, chopped dill pickles/relish, capers (if using), lemon juice, fresh dill/parsley (if using), and sugar. Mix well. Season with salt and pepper to taste. Cover and refrigerate until serving.
2
Prepare the Frying Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a candy thermometer or deep-fry thermometer to monitor the temperature.
3
Cook the French Fries: While the oil is heating, prepare the frozen french fries according to package directions. For best results, fry them in batches in the hot oil until golden brown and crispy (about 3-5 minutes), or bake/air fry if preferred. Drain on a paper towel-lined plate and season with salt.
4
Prepare the Fish Batter: Pat the fish fillets very dry with paper towels. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually pour in the very cold sparkling water or beer, whisking until just combined. A few lumps are okay; overmixing can make the batter tough.
5
Batter and Fry the Fish: Working in batches to avoid overcrowding the pot, dip each fish fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil. Fry for 4-6 minutes, flipping halfway through, until the fish is golden brown, crispy, and cooked through (internal temperature should reach 145°F/63°C).
6
Drain and Season: Using a slotted spoon or spider, carefully remove the cooked fish from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately season lightly with salt.
7
Serve: Arrange the crispy fish and hot french fries on plates. Serve immediately with the chilled homemade tartar sauce, fresh lemon wedges, and a side of malt vinegar for drizzling.

Nutrition Facts

850 kcal

Calories

45g

Protein

70g

Carbs

45g

Fat

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