Tulo

McDonald's Caviar Kit Copycat (Caviar Fries) Recipe

A white plate of crispy golden double-fried potato fries topped with a dollop of crème fraîche, glistening black caviar, and chopped chives, with a small mother-of-pearl spoon resting beside them.
Photo by Christine Cleireny on Pexels

The viral McDonald's Caviar Kit paired hot salty fries with cold, briny caviar and a dairy base to cut the salinity, that hot-cold, rich-briny contrast is the whole appeal, and it's easy to build at home with a proper double fry for real shatter-crisp texture instead of soft fast-food fries.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 4 large russet potatoes, cut into fries
  • 6 cups vegetable oil, for frying
  • 1 tsp kosher salt
  • 1/2 cup crème fraîche
  • 2 oz caviar or roe (salmon, trout, or true sturgeon)
  • 2 tbsp chives, minced
  • 1 whole lemon, cut into wedges

Nutrition per serving

Calories
3186
Protein
11g
Carbs
39g
Fat
338g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Peel the potatoes and cut into 3/8-inch-thick fries. Rinse under cold water, then soak in a bowl of cold water for at least 30 minutes to pull out surface starch.
  2. 2Drain the fries and pat completely dry with a clean towel; excess water will make the oil spit and stop the fries from crisping.
  3. 3Heat the oil in a heavy pot or deep fryer to 325°F (163°C). Fry the potatoes in batches for 5-6 minutes, until pale and soft but not browned. Lift out onto a wire rack to cool for at least 10 minutes.
  4. 4Raise the oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches for 2-3 minutes, until deep golden and crisp.
  5. 5Immediately toss the hot fries with the salt while they're still glistening with oil, salt sticks best to hot, wet-looking fries.
  6. 6Pile the fries onto a plate or in a small paper cone. Spoon small dollops of cold crème fraîche over the top.
  7. 7Top with the caviar, spreading it in small clusters rather than one big pile so every bite gets some.
  8. 8Scatter the minced chives over the top and serve immediately with lemon wedges alongside, using a small plastic, bone, or mother-of-pearl spoon rather than metal to plate the caviar.

Tips & variations

  • Real sturgeon caviar is the showiest option but salmon roe (ikura) or trout roe give the same salty pop for a fraction of the price and are widely available at Japanese grocery stores.
  • Cut the fries slightly thinner than a standard steakhouse fry (closer to fast-food width) if you want the profile closest to the original McDonald's kit.
  • Sour cream thinned with a splash of heavy cream works as a stand-in for crème fraîche if you can't find it.
  • For a burger version of the kit, spread the caviar-crème fraîche mixture over a smash burger patty just before adding the top bun instead of piling it on fries.

Storage & reheating

This dish doesn't hold or reheat well once assembled, the caviar should go on cold, right before serving. Fried potatoes can be double-fried through step 4 up to a day ahead and refrigerated; bring back to a boil of hot oil for a final 1-2 minute fry to recrisp before topping. Store any unused caviar in its original tin, tightly covered, in the coldest part of the fridge and use within 2-3 days of opening.

Tips from the Tulo kitchen

  • Keep the caviar tin sitting in a small bowl of ice while plating, cheap roe warms up fast and turns oily-looking within minutes at room temperature.
  • A squeeze of lemon over the finished plate brightens the brininess if you're using a stronger-tasting roe like whitefish or trout.

FAQ

What was the actual McDonald's Caviar Kit?

It was a limited, novelty add-on sold online in partnership with a caviar brand, meant to be spooned over McDonald's fries or a burger for a viral high-low food mashup. It wasn't a permanent menu item, which is why this copycat version recreates it from scratch.

Do I need real sturgeon caviar for this to taste good?

No. Salmon roe, trout roe, or whitefish roe all deliver the same salty, popping-bead effect and cost far less than true caviar, they're a reasonable substitute for a fun snack rather than a formal caviar service.

Why double-fry the potatoes instead of frying once?

A single fry either leaves the inside undercooked or the outside soggy by the time the center is done. Frying once low to cook through, then again hot to crisp, gives a shell that stays crunchy long enough to hold the cold toppings.

Can I use frozen fries instead of cutting my own?

Yes. Bake or fry a bag of frozen fries according to the package until very crisp, since crispness matters more here than usual to stand up to the cold toppings.

Is it safe to eat caviar with hot fries?

Yes, but add the caviar only after the fries have cooled slightly from the fryer (a minute or two of resting), direct heat can cook the delicate roe and make it lose its pop.