Arthur Treacher Style Fish
Submitted by terryohudson1
Crispy beer-battered fish fillets inspired by Arthur Treacher’s. Soaked in milk and lemon juice, dipped in a seasoned pancake batter, and deep-fried golden.
YIELD
8 servingsPREP
45 minCOOK
5 minREADY
5 hrsIf you grew up eating Arthur Treacher’s fish and chips, this copycat recipe is about to send you straight back to childhood.
Firm white fish fillets soak in milk and lemon juice for a few hours, softening the flesh and adding a subtle tang. Then they get a light flour coating, a dip in thick, bubbly batter made from pancake mix and club soda, and a plunge into screaming-hot 425-degree oil.
Four to five minutes later, you’ve got fish with a shatteringly crisp shell and tender, flaky meat inside. The basil and garlic salt in the batter give it that signature flavor that sets it apart from ordinary fried fish.
Pro Tips
- The milk and lemon juice soak is essential. It tenderizes the fish and removes any fishy taste
- Make the batter thick, about the consistency of buttermilk. Too thin and it slides right off
- Keep fried fillets on a rack in a 250 F oven. Never stack them or the coating goes soggy from steam
- Maintain at least 3 inches of oil depth for proper frying. Top it off between batches
Ingredients
Directions
Cut fish fillets in half, making triangular shape.
Cover with milk and lemon juice and refrigerate 3 to 4 hours.
Drain off milk.
Dip filletsin flour to coat each piece lightly.
Let dry on a cookie sheet, making sure pieces do not toughen.
Add oil to deep fryer or heavy pan to a depth of at least 3 inches.
Heat oil to 425℉ (220℃).
Combine pancake mix, basil, pepper, garlic salt and enough soda to make a thick batter, about the consistency of buttermilk.
Dip floured fillets in batter and add to the hot oil one at a time.
Fry 4 to 5 minutes. Remove filets to cookie sheet, again, not letting them touch each other.
Keep warm in a 250 F oven.
Deep fry remaining fillets, keeping the depth of the oil at least 3 NOTE: Do not heap fish as this creates steam in the oven and makes the coating soft.
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