The Arthur Treacher Fish and Chips Recipe brings a taste of the famous restaurant to your kitchen. The fish is crispy on the outside and tender inside.
The fries are golden and crunchy. This recipe captures that classic British-style flavor that made Arthur Treacher’s famous. It’s perfect for family dinners or weekend treats.
When I First Tried Arthur Treacher Fish And Chips Recipe
I first tried Arthur Treacher’s fish and chips years ago. The crispy batter and soft fish amazed me. I wanted that taste again, so I learned to make it at home.
Recipe Detail
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: 620 per serving
- Course: Main Course
- Cuisine: British-American
Equipment List
- Deep fryer or large pot
- Tongs
- Mixing bowls
- Whisk
- Paper towels
- Thermometer
- Baking tray
Ingredients List
- 1½ pounds cod or haddock fillets
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup cold club soda
- 1 tablespoon vinegar
- 4 medium potatoes (for fries)
- Oil for frying
- Lemon wedges for serving
Step-by-Step Preparation
Step 1:
Peel and cut potatoes into thick fries.
Step 2:
Soak fries in cold water for 30 minutes.
Step 3:
Heat oil in a deep fryer to 350°F.
Step 4:
Fry the potatoes until soft but not brown. Remove and cool.
Step 5:
Mix flour, baking powder, salt, and sugar in a bowl.
Step 6:
Add cold club soda and vinegar. Whisk until smooth.
Step 7:
Pat the fish dry. Coat each fillet in flour, then dip in batter.
Step 8:
Fry fish for 5–6 minutes until golden brown. Remove and drain.
Step 9:
Reheat the oil and fry the potatoes again until crispy.
Step 10:
Serve the fish and chips hot with lemon wedges and tartar sauce.
Recipe Tips
- Keep the batter cold for a light, crisp coating.
- Use fresh cod for the best taste.
- Double-fry the potatoes for perfect crispiness.
- Don’t crowd the fryer—cook in small batches.
- Serve immediately for the best texture.
What to Serve with Arthur Treacher Fish and Chips
- Tartar Sauce: Creamy and tangy dip for the fish.
- Coleslaw: Adds freshness and crunch to the meal.
- Malt Vinegar: Classic British touch for extra flavor.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 32 g |
| Carbohydrates | 55 g |
| Fat | 28 g |
| Saturated Fat | 5 g |
| Cholesterol | 80 mg |
| Sodium | 620 mg |
| Fiber | 4 g |
| Sugar | 2 g |
FAQs About Arthur Treacher Fish and Chips Recipe
Can I use frozen fish?
Yes, but thaw and dry it well before frying.
Can I bake instead of frying?
You can, but frying gives the best crisp texture.
Can I use another type of fish?
Yes, tilapia or pollock also works well.
Can I make the batter ahead?
No, make it fresh for the best bubbles and texture.
How do I store leftovers?
Keep in the fridge and reheat in the oven for crispiness.
Conclusion
The Arthur Treacher Fish and Chips Recipe gives you restaurant flavor at home. Crispy fish, golden fries, and that classic taste make it special.
Serve it fresh and enjoy the comforting, crunchy delight that everyone loves.
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Arthur Treacher Fish and Chips Recipe
Ingredients
- 1½ pounds cod or haddock fillets
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup cold club soda
- 1 tablespoon vinegar
- 4 medium potatoes for fries
- Oil for frying
- Lemon wedges for serving
Instructions
Step 1:
- Peel and cut potatoes into thick fries.
Step 2:
- Soak fries in cold water for 30 minutes.
Step 3:
- Heat oil in a deep fryer to 350°F.
Step 4:
- Fry the potatoes until soft but not brown. Remove and cool.
Step 5:
- Mix flour, baking powder, salt, and sugar in a bowl.
Step 6:
- Add cold club soda and vinegar. Whisk until smooth.
Step 7:
- Pat the fish dry. Coat each fillet in flour, then dip in batter.
Step 8:
- Fry fish for 5–6 minutes until golden brown. Remove and drain.
Step 9:
- Reheat the oil and fry the potatoes again until crispy.
Step 10:
- Serve the fish and chips hot with lemon wedges and tartar sauce.
Notes
- Keep the batter cold for a light, crisp coating.
- Use fresh cod for the best taste.
- Double-fry the potatoes for perfect crispiness.
- Don’t crowd the fryer—cook in small batches.
- Serve immediately for the best texture.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
