Arthur Treacher'S Fish Batter
Crispy, golden fish battered in a light, flavorful batter, perfect for fish and chips lovers who enjoy a classic, comfort food with a tangy lemon accent.
Ingredients
Instructions
- Soak fish in enough buttermilk to cover; place lemon slice on top and refrigerate 2 to 3 hours.
- Drain off milk and roll fish in dry pancake mix.
- In another bowl, mix pancake mix and club soda until smooth like buttermilk.
- Dip fish in batter and deep fry.
Tips & Substitutions
For a crispier batter, ensure your oil is hot enough before frying; around 350°F is ideal. If you want a lighter texture, consider substituting some of the club soda with sparkling water. You can also use a gluten-free pancake mix for a gluten-free option. Allowing the fish to marinate in buttermilk not only adds flavor but also tenderizes the meat.
Serving Suggestions
Serve the battered fish hot with a side of coleslaw and tartar sauce for a classic pairing. It also goes well with fries or a light salad. For a twist, try serving it alongside Kirk'S Queso Dip as a fun appetizer. A squeeze of fresh lemon juice enhances the dish's flavor and freshness.
Storage & Reheating
Store any leftover fried fish in an airtight container in the refrigerator for up to two days. To reheat, place the fish on a baking sheet and warm in a preheated oven at 375°F for about 10 minutes, which helps retain its crispiness. Avoid microwaving, as this can make the batter soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Arthur Treacher'S Fish Batter contains roughly 1108 calories, with 2g protein, 12g carbohydrates, and 119g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but it's best to thaw it completely and pat it dry before marinating in buttermilk. This helps the batter adhere better and ensures even cooking.
What should I do if the batter is too thick?
If your batter is too thick, gradually add more club soda until you reach a smooth, pourable consistency. Make sure to mix gently to avoid overworking the batter, which can lead to a tough texture.
Can I make this recipe ahead of time?
You can prepare the fish by soaking it in buttermilk ahead of time, but it's best to fry it just before serving for optimal crispiness. The batter can be mixed in advance, but it’s best used fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).