Arthur Treacher’s Inspired Fish Batter

Makes batter for 3 pounds of fish fillets
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Equipment

  • waxed paper
  • Mixing bowls
  • whisk,
  • Measuring cups and spoons
  • heavy saucepan
  • Meat thermometer
  • Tongs
  • cookie sheet

Ingredients

  • 3 pounds fish fillets
  • 2 cups all-purpose flour
  • 3 cups pancake mix
  • 3 cups club soda
  • 1 tablespoon onion powder
  • 1 tablespoon seasoned salt
  • Vegetable oil for frying enough to fill a heavy saucepan to 2-3 inches deep

Instructions

  • Dip moistened fish pieces evenly but lightly in the flour.
  • Dust off any excess flour and allow pieces to air dry on waxed paper for about 5 minutes.
  • In a mixing bowl, whip the pancake mix with the club soda to the consistency of buttermilk—pourable, but not too thin and not too thick.
  • Beat in the onion powder and seasoned salt.
  • Dip the floured fillets into the batter, ensuring they are well-coated.
  • Heat the oil in a heavy saucepan to 425°F, using a meat thermometer to monitor the temperature.
  • Drop the battered fish fillets into the hot oil.
  • Brown each side for about 4 minutes, or until golden and crispy.
  • Arrange the fried fish fillets on a cookie sheet and keep warm in a 325°F oven until all pieces have been fried.

Notes / Tips / Wine Advice:

Wine Advice:

Pair with a crisp white wine such as Sauvignon Blanc or a light beer.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 40 g | Protein: 20 g | Fat: 12 g | Fiber: 2 g | Sugar: 5 g | Salt: 1 mg
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Course Fish / Seafood / Main Dish
Cuisine American