Arthur Treacher Style Fish
Yield
8 servingsPrep
45 minCook
5 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
fish fillets
firm, white |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | cup |
milk
or more as needed |
|
| 2 | cups |
all-purpose flour
|
|
| 3 | cups |
pancake mix
|
* |
| 2 | cups |
soda water
approximately |
*
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
garlic salt
|
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
fish fillets
firm, white |
|
| 3E+1 | ml |
lemon juice
|
|
| 237 | ml |
milk
or more as needed |
|
| 473 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
pancake mix
|
* |
| 473 | ml |
soda water
approximately |
*
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
garlic salt
|
|
| 1 | x |
vegetable oil
|
*
|
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.
