Cheesecake Factory Fish and Chips Recipe
The Cheesecake Factory's Fish and Chips features crispy beer-battered fish served with golden fries, tartar sauce, and fresh lemon, offering a hearty take on the British classic. Make our Cheesecake Factory Fish and Chips Recipe at home. With our Secret Restaurant Recipe your Fish and Chips will taste just like Cheesecake Factory.
Yield: 4 Servings
Ingredients
Fish
- 1 1/2 pounds fresh Cod Fillets cut into 4 to 6 pieces
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Paprika
- 1 teaspoon Kosher Salt + extra for seasoning
- 1 cup cold Beer (pale ale preferred) or Club Soda
- Canola Oil for frying
- Tartar Sauce to serve
- Fresh Lemon Wedges to serve
- Chopped Parsley to garnish
Chips
- 3 large Russet Potatoes peeled and cut into thick fries
- 1 teaspoon Kosher Salt + extra for seasoning
- Canola Oil for frying
Instructions
Chips
- Place potato fries in cold, salted water. Soak for 30 minutes.
- Drain and pat completely dry.
- Pour canola oil into a large, heavy-bottomed pot or deep fryer. Place over heat and heat to 325°F.
- Add potato fries in hot oil in batches and fry for about 5 minutes, or until just tender but not browned.
- Remove with a slotted spoon and drain on paper towels.
- Increase oil temperature to 375°F.
- Return cooked potato slices to the fryer and cook until golden brown and crispy, about 3 to 5 minutes.
- Remove with a slotted spoon and drain on fresh paper towels.
- Season with salt, to taste.
- Set aside and keep warm.
Fish
- In a large bowl, add flour, baking powder, garlic powder, paprika and salt. Whisk to combine fully.
- Gradually whisk in the club soda or beer until a smooth batter forms.
- Pat cod fillets dry with paper towels.
- Lightly dust fillets with flour to help the batter stick.
- Dip each piece into batter. Turn to fully coat.
- Remove from batter, letting excess drip off, and carefully lower into the hot oil.
- Fry in batches until golden brown and cooked through, about 4 to 5 minutes per piece.
- Drain on paper towels.
- Season lightly with salt.
- Serve fish and chips on a platter, accompanied by tartar sauce, lemon wedges and a sprinkle of parsley.