Arthur Treacher's Fish Batter Secret Recipe (2024)

FAQs

Arthur Treacher's Fish Batter Secret Recipe? ›

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior.

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior.

The carbonation will help give the batter an airy texture. Slowly add a bit more club soda and continue to mix.

Time was against Arthur Treacher's

A combination of changing tastes and geopolitical problems would cause the fall of one of the most unique restaurants in the fast-food market.

For batter, coat the fish in flour before coating and make sure your batter is thick enough. Usually it's the thickness (or lack thereof) that causes it to fall off during cooking. When breading fish, you should always start by coating it with flour. Then beaten whole eggs, then breadcrumbs.

What's the trick to making the batter stick? I dip in flour, then egg wash and then flour again before frying in an air fryer. Don't use egg wash, use buttermilk instead. Egg wash is great for making bread crumbs stick to fried foods but you need buttermilk for battering.

Egg and flour coating protects the fish from drying out and creates a very tasty crust!

Carbonated water versatility: Carbonated water, such as seltzer or sparkling mineral water, is the closest substitute for club soda. It can be used in most recipes without significantly altering the taste or texture.

Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl. Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon. Season the batter to taste if desired with seasoning of your choice.

Is Arthur Treachers coming back? ›

In 2021, Nathan's Famous announced plans to offer Arthur Treacher's branded food nationwide as a ghost kitchen concept only available via food delivery services. Senior Vice President of Restaurants James Walker said, "We think it's a nice combination of historic, storied brand, with new focus on the food.”

In an attempt to rescue operations, frozen fish manufacturer Mrs. Paul's acquired Arthur Treacher's in 1979. The company made a fateful—and now arguably infamous—move when it replaced the brand's cod fillets with pollock.

Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)

If your oil is not hot enough, you'll most likely end up with a soggy coating saturated with oil. Too hot, and you'll have burnt batter on the outside and possibly raw fish on the inside. If you don't have a fryer that keeps track of temps, a cooking or candy thermometer is a great tool to invest in.

Many recipes call for a batter that is similar in consistency to pancake batter. In my experience the batter needs to be thinner than that or the fried fish pieces will become soggy quite quickly. If your fish batter is not crispy enough when cooked try thinning the batter with a little more liquid.

If the fish is dropped in the fryer to fast or even just tossed in the fryer the batter will most like disperse or just a little will stick. The secret here is to put in the fish slowly while giving it a little wiggle to get access batter off. This will really give you an amazing coating on the fish!

First, if the fryer oil temperature isn't at the right level, it won't keep the batter adhered to the food. That's because the batter is at a lower temperature than the oil in the fryer, which causes the batter to ooze off and not stick. When the oil is hot enough, it helps keep everything contained better.

Dip fish fillets in egg mixture; dip in flour to coat. Heat oil in 12-inch skillet over medium-high heat until hot. Add fish; cook 5 to 7 minutes or until golden brown and fish flakes easily with fork, turning once.

My go-to method is a simple, light smear of yellow mustard and hot sauce, which acts as a binder, then go straight into a "breading" of cornflour, cornmeal, and seasoning. I really like this method unless I'm frying soft shell crabs, then I prefer AP flour.