Enjoy the signature crispy, golden fish batter inspired by Arthur Treacher’s famous recipe! Light, crunchy, and perfect for frying fish fillets to perfection.
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.