Arthur Treacher Fish and Chips Recipe
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.
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.