Arthur Treachers' Fish Coating
Crispy, golden fish fillets coated in a light pancake batter, perfect for a flavorful fried seafood meal suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Put fish fillets in buttermilk and a slice of lemon. Refrigerate for 2 hours.
- Remove fish from the buttermilk and discard the lemon.
- Combine pancake mix and club soda to the consistency of buttermilk.
- Heat oil in a skillet until hot.
- Dip fish in batter; let excess batter drop off.
- Fry fish for 4 minutes on each side.
- Drain on paper towels and keep warm until serving.
Tips & Substitutions
For extra flavor, consider adding spices like paprika or garlic powder to the pancake mix. If you don't have buttermilk, you can easily make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Ensure the oil is hot enough before frying to achieve a crispy texture; test it with a small drop of batter. This coating also works well for seafood recipes like Baked Bluefish Fillets.
Serving Suggestions
Serve the fish with a wedge of lemon on the side to enhance its flavor. It pairs wonderfully with tartar sauce or a homemade remoulade. Consider accompanying it with coleslaw or fries for a classic meal. For a different twist, try it alongside a refreshing salad or browse more American recipes for complementary dishes.
Storage & Reheating
Store leftover fried fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through, which helps maintain its crispiness. Avoid microwaving as it may make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Arthur Treachers' Fish Coating contains roughly 654 calories, with 2g protein, 31g carbohydrates, and 61g fat. It is an excellent source of iron (55% of the Daily Value), and a good source of potassium.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets, but make sure to thaw them completely and pat them dry before marinating in buttermilk. This ensures the coating adheres properly and the fish cooks evenly during frying.
What type of oil is best for frying the fish?
Vegetable oil or canola oil is best for frying due to their high smoke points. Avoid using olive oil, as it can burn at high temperatures. Ensure the oil is hot enough to create a crispy coating without absorbing too much oil during frying.
Can I make the batter ahead of time?
It's best to prepare the batter just before frying to maintain its light and airy texture. However, if you need to prepare it in advance, keep it covered in the refrigerator and use it within a few hours for the best results. Stir gently before using to reintroduce any bubbles.
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).