Arthur Treacher’s Fish Batter Copycat Recipe

Recreate the famous Arthur Treacher’s Fish Batter at home with this easy copycat recipe! Enjoy crispy, golden fish with the perfect batter for a homemade fish and chips experience.

Craving the classic taste of Arthur Treacher’s Fish Batter? Now, you can recreate this iconic crispy, golden batter at home with our easy-to-follow Copycat recipe!

Whether using cod, haddock, or your favorite white fish, this batter promises a crunchy, flavorful coating that will transport you straight to the fish and chips shop.

Perfect for a cozy dinner or a fun family meal, this recipe brings the delicious taste of Arthur Treacher’s to your kitchen. Ready to indulge in this crispy classic?

You will love this Copycat Arthur Treachers Batter Recipe

Why You Will Love This Recipe!

• Crispy Perfection: This recipe delivers the signature crunch of Arthur Treacher’s famous fish batter, making every bite irresistible.
• Simple Ingredients: Made with pantry staples, this batter is both easy and budget-friendly.
• Restaurant-Quality at Home: Enjoy the authentic taste of Arthur Treacher’s fish without leaving your kitchen.
• Quick to Prepare: The batter comes together in minutes, so you can have a delicious meal on the table in no time.
• Customizable: Pair it with your favorite fish fillets or try it with shrimp or vegetables for a versatile dish.
• Family-Friendly: This classic recipe is a hit for kids and adults, perfect for any mealtime.

Ingredients Needed

• All-Purpose Flour: Forms the base of the batter, creating a smooth and crispy coating.
• Cornstarch: Adds extra crunch and helps the batter stick to the fish perfectly.
• Baking Powder: Provides a light and airy texture, ensuring the batter fries up golden and fluffy.
• Egg: Acts as a binding agent, giving the batter its rich and cohesive consistency.
• Club Soda: Adds effervescence to the batter, resulting in a light, crispy texture.
• Salt: Enhances the overall flavor of the batter and fish.
• Paprika: Lends a subtle smokiness and a hint of color to the batter.
• Garlic Powder: Adds a savory depth, making the batter more flavorful.
• Onion Powder: Contributes a sweet, aromatic undertone to the mix.

How To Make Arthur Treacher’s Fish and Chips Copycat Recipe

Step One: In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, paprika, garlic powder, and onion powder. Whisk the dry ingredients together to ensure an even distribution of flavors.

Step Two: In a separate bowl, beat the egg and gradually add the club soda while whisking to create a frothy mixture.

Step Three: Slowly pour the wet ingredients into the bowl of dry ingredients. Stir until you achieve a smooth, lump-free batter. Let it rest for 5-10 minutes to ensure the coating adheres well to the fish.

Step Four: Pat the fish fillets dry with paper towels. Lightly season with a pinch of salt to enhance the flavor.

Step Five: Dip each fillet into the batter, ensuring it’s evenly coated on all sides. Allow any excess batter to drip off.

Step Six: Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C). Gently place the coated fish into the hot oil and fry for 3-5 minutes per side, or until golden brown and crispy.

Step Seven: Using a slotted spoon, remove the fish from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides, such as fries, coleslaw, or tartar sauce.

Arthur Treachers Fish And Chips Recipe Tips

• Use Fresh Fish: For the most authentic taste and texture, opt for firm, white fish like cod or haddock.
• Dry the Fish Thoroughly: Pat the fillets dry with paper towels before seasoning to help the batter adhere better.
• Chill the Batter: Letting the batter rest for a few minutes in the fridge improves the coating’s crispiness.
• Don’t Overmix: When combining the wet and dry ingredients, stir just until smooth to avoid a dense batter.
• Work in Batches: Fry a few pieces at a time to avoid overcrowding, which lowers the oil temperature and affects crispiness.
• Drain Properly: Place fried fish on paper towels or a wire rack to drain excess oil and maintain crunch.
• Serve Immediately: For the best flavor and texture, enjoy the fish hot and freshly fried.

Storing

• Storing: Place leftover fried fish in an airtight container lined with paper towels to absorb excess oil. Store in the refrigerator for up to 2-3 days.
• Freezing: To freeze, let the fish cool completely. Wrap each piece in parchment paper or plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
• Reheating: For the best results, reheat in an air fryer or oven at 375°F (190°C) for 8-10 minutes to restore crispiness. Avoid microwaving, as it can make the fish soggy.

What To Serve With Arthur Treacher’s Fish and Chips Recipe

Arthur Treacher’s Fish and Chips pairs perfectly with various classic sides and accompaniments. Serve it with tartar sauce or malt vinegar for dipping to enhance the flavors. Add a side of crispy coleslaw for a refreshing crunch, or try mushy peas for a traditional British twist. Thick-cut fries or potato wedges are a must-have alongside, and a serving of lemon wedges provides a zesty balance. For a complete meal, include a warm buttered roll or a side salad with a light vinaigrette to complement the rich, crispy fish.

Arthur Treacher’s Fish & Chips Recipe Faqs

What type of fish is best for this recipe? White fish such as cod, haddock, or pollock works best for Arthur Treacher’s Fish & Chips due to their mild flavor and flaky texture.

Can I make this batter gluten-free? Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure the other ingredients, like baking powder, are also gluten-free.

How do I get the batter to stick to the fish? Pat the fish fillets dry with paper towels and let the batter rest for 5-10 minutes after mixing to ensure better adhesion.

Can I use this batter for other proteins or vegetables? Absolutely! This batter works well for chicken tenders, shrimp, or vegetables like zucchini and onion rings.

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• Air Fryer Copycat Texas Roadhouse Pickles

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