99 Restaurant Pub Cheese Recipe: Crispy Breaded Bites with Gooey Melty Centers

This 99 Restaurant pub cheese recipe delivers the same crispy, golden bites with irresistibly gooey centers that made it legendary. The secret lies in a perfectly balanced breading that stays crunchy while the melted cheese inside stretches like taffy—exactly what makes pub appetizers so addictive.

I’ve recreated the technique after testing countless variations, ensuring every bite delivers that satisfying contrast of textures.

The recipe starts with a simple yet effective breading process: panko mixed with spices and a touch of cornstarch for extra crunch. The cheese filling—mozzarella and cheddar blended for that signature stretch—gets wrapped tightly before being flash-fried to a golden brown.

What sets this apart is the foolproof method for keeping the breading crispy while the cheese melts perfectly, never turning greasy or soggy.

By the time you serve these, your table will be covered in crispy, golden bites that ooze melted cheese with every bite. The aroma alone—warm, cheesy, and slightly smoky—will have everyone reaching for seconds.

This is the kind of appetizer that transforms a casual gathering into a pub-style feast without the fuss.

Pair with a zesty marinara or cool ranch for dipping, and you’ve got a crowd-pleaser that’s as easy to make as it is delicious. Let’s get started on recreating that iconic pub experience at home.

Ingredients for 99 restaurant pub cheese

These ingredients combine for that legendary crispy-cheesy contrast—panko, cornstarch, and fresh cheeses make all the difference.

The breading is where the magic happens. Panko gives that iconic crunch, but the real secret is mixing in cornstarch—it creates that perfect crispy shell while keeping the cheese gooey inside. I always grab the light and airy panko from Trader Joe's or the bulk bins at Whole Foods, as the dense kind just doesn't cut it. The cheeses? Freshly grated sharp cheddar and mozzarella are non-negotiable—pre-shredded has anti-caking agents that ruin the melt. Pro tip: buy a block of cheddar and shred it yourself; it stretches like a dream.

No panko? Crushed cornflakes or Ritz crackers work in a pinch, though they won't be as crispy. Short on cheddar? Gruyère or pepper jack add great flavor variations. The cornstarch is crucial—don't skip it, even if your recipe doesn't mention it. For the oil, vegetable or canola oil is ideal, but avoid olive oil (it burns too easily). The melted butter at the end? Brush it on hot—that's what seals in the crispiness and gives that golden finish. And if you're feeling fancy, swap the parsley for fresh chives or cilantro.

Keep your breading mix in an airtight container for up to 3 days—it stays fresh longer than you'd think. The cheeses? Store them in their original packaging until ready to use, and take them out of the fridge 30 minutes before shaping so they're easier to work with. These reheat beautifully—pop them in a 350°F oven for 5-7 minutes to revive that crispy texture. I always make double batches; they disappear faster than you can say 'pub night.'

Step-by-step instructions for crispy pub cheese bites

Here's how to nail that perfect balance of crunchy outside and molten center—just like the 99 Restaurant version.

In a large bowl, combine the 1.5 cups Panko Breadcrumbs, 0.5 cup All-Purpose Flour, 2 tbsp Cornstarch, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 0.5 tsp Ground Black Pepper, and 0.5 tsp Diamond Crystal Kosher Salt. The cornstarch is non-negotiable here—it's what creates that signature crispy texture. Use your hands to rub the dry ingredients together until they're evenly distributed and the breadcrumbs look uniformly coated.

I like to press the mixture through a fine-mesh sieve to break up any clumps, ensuring an even coating later. This step is all about maximizing surface area for that perfect crunch. Set this mixture aside while you prepare the next components—don't skip the sieve if you can help it, as clumps will lead to uneven browning.

In a separate medium bowl, whisk together the 2 whole Large Eggs until they're completely combined and frothy. This helps create a smooth, even coating that will adhere perfectly to the breading. Add the 1 cup Shredded Sharp Cheddar Cheese and 1 cup Shredded Mozzarella Cheese to the eggs and stir gently until just incorporated—you want the cheeses distributed evenly but not overmixed, which could create lumps.

The key here is to work quickly but carefully. The cheese should be melted and emulsified into the egg mixture, creating a thick, spreadable paste. If the mixture looks too thick, add just enough of the breading mix to loosen it slightly—this ensures the cheese stays cohesive when you form the bites. Keep this bowl ready as we'll be working fast in the next step.

Using a spoon or small ice cream scoop, portion out 1-tablespoon-sized balls of the cheese mixture and place them on a parchment-lined baking sheet. I like to wet my hands slightly to prevent sticking, but don't overdo it—too much moisture will make the breading slide off later. Shape each ball gently but firmly to create uniform, compact bites that will cook evenly.

Roll each bite in the breading mixture, pressing gently to ensure full coverage. You'll know you've done it right when the breading adheres tightly with no gaps. Place the breaded bites on the prepared baking sheet, spacing them about 1 inch apart to allow for even frying. The goal is to create a thick, even crust that will become beautifully golden and crispy. Don't worry if they look messy at this stage—the magic happens next.

In a deep skillet or Dutch oven, heat 2 cups Vegetable Oil over medium-high heat until it reaches 350°F—this is crucial for that perfect crisp without burning. Test the oil by dropping in a small piece of breading; if it sizzles and floats, it's ready. Working in batches to avoid overcrowding, carefully lower the breaded cheese bites into the oil using a slotted spoon or spider.

Fry for 2-3 minutes per side until they're deep golden brown and the cheese inside is beginning to melt but hasn't fully oozed out. The outside should look like it's about to shatter when you tap it lightly with tongs. Remove the bites and let them drain on a wire rack set over a paper towel-lined plate—this prevents them from steaming and becoming soggy. Real talk: don't skip the draining step, or you'll lose that crispy texture we've worked so hard for.

While the bites are still hot, transfer them to a clean plate and immediately brush the tops with melted 0.5 cup Unsalted Butter using a pastry brush. This step adds an extra layer of richness and helps create that glossy finish you see in restaurant versions. The butter should sizzle slightly when it hits the hot cheese bites—this is your signal that everything's working as it should.

Finally, sprinkle with 0.25 cup Fresh Parsley for a pop of color and freshness. Serve immediately while the cheese is still gooey inside and the breading is at its crispest. These bites are best enjoyed straight from the fryer, so don't let them sit too long—they'll start to soften as they cool. Pair with marinara sauce or a tangy aioli for the ultimate pub-style experience.

Serving suggestions for this dish

Dipping Sauces

Marinara sauce is a classic choice—its tangy acidity cuts through the richness of the cheese bites beautifully. I recommend Rao's Homemade Marinara from the grocery store aisle, but if you're feeling fancy, make a quick version with San Marzano tomatoes, garlic, and a splash of red wine.

For something creamier, try a cool ranch dressing made with Greek yogurt, buttermilk, and a touch of smoked paprika. 🍅

Side Pairings

A simple crispy potato wedge salad balances the richness of these bites perfectly. Toss 2 lbs baby potatoes, cut into wedges, with 2 tbsp olive oil, 1 tsp smoked paprika, and ½ tsp salt, then roast at 425°F for 30 minutes.

Serve with a side of garlic aioli for dipping. For a lighter option, a mixed greens salad with lemon vinaigrette keeps things fresh and bright.

Beverage Pairings

An ice-cold lager like Peroni or Bud Light cleanses your palate between bites. For a non-alcoholic option, a sparkling lemonade with mint garnish adds a refreshing contrast. If you're serving these as part of a pub-style spread, a dark beer like Guinness complements the rich, cheesy flavors perfectly. 🍺

Presentation Tips

Arrange the bites on a wooden serving board or slate platter for a rustic pub vibe. Use a small cast-iron skillet to keep them warm while serving, and garnish with extra parsley or a sprinkle of flaky sea salt for a professional touch.

For a fun twist, skewer a few bites on toothpicks and serve them as a cheesy appetizer platter with dipping sauces in small bowls.

Make-Ahead Serving

If you're prepping ahead, fry the bites and let them cool completely before storing in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.

For a shortcut, assemble the bites without frying, freeze them on a tray, then transfer to a bag. Fry from frozen, adding 1-2 extra minutes to the cooking time. This method keeps the breading extra crispy even after reheating. ✨

Frequently asked questions