Arthur Treacher’s-Style Crispy Fish Batter
Enjoy the signature crispy, golden fish batter inspired by Arthur Treacher’s famous recipe! Light, crunchy, and perfect for frying fish fillets to perfection.
Equipment
- whisk,
- Measuring cups and spoons
- Deep fryer or deep pan
- Tongs
- paper towels
Ingredients
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup club soda or cold water
- 1 egg beaten
- 1 pound white fish fillets cod, haddock, or pollock
- Vegetable oil for frying
Instructions
- In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.
- Add club soda (or cold water) and the beaten egg to the dry ingredients, whisking until smooth and lump-free.
- Heat vegetable oil in a deep fryer or deep pan to 375°F (190°C).
- Pat fish fillets dry with paper towels, then dip each fillet into the batter, ensuring an even coat.
- Carefully place battered fish into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove from oil and drain on paper towels before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve hot with tartar sauce, lemon wedges, and crispy fries for the full fish-and-chips experience.
Wine Advice:
Pairs well with a light Chardonnay or a crisp Sauvignon Blanc, which complement the crispy fish without overpowering it.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 45 g | Protein: 20 g | Fat: 8 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.5 g
