Arthur Treacher’s Fish Batter Secret Recipe
Arthur Treacher’s Fish Batter is known for its light and crispy texture, perfectly complementing their signature fish and chips.
Make our Arthur Treacher’s Fish Batter Secret Recipe at home tonight for your family. With our Secret Restaurant Recipe your Fish will taste just like Arthur Treacher’s.
Photo by Chris Jones
Arthur Treacher’s Fish Batter
An Arthur Treacher’s Copycat Recipe
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Arthur Treacher’s Fish Batter
We had never even heard of Arthur Treacher’s before we found this recipe. It’s a chain of fish places located mainly in the North Central states. The closest to us seems to be in Ohio. Probably stop in next time one of us is up that way.
We can’t vouch for the closeness to the original, but it’s not bad on it’s own. You can judge for yourself. If you have any opinions — one way or the other — Please let us know by leaving a comment below.
Thank you.
Arthur Treacher's Fish Batter Secret Recipe
Make our Arthur Treacher's Fish Batter Secret Recipe at home tonight for your family. With our Secret Restaurant Recipe your Fish will taste just like Arthur Treacher’s.
Ingredients
- 2 cups All-purpose Flour
- 3 pounds Fish Fillets
- 3 cups Pancake Mix
- 3 cups Club Soda
- 1 tablespoon Onion Powder
- 1 tablespoon Seasoned Salt
- Peanut Oil (See Comments below), or other Oil of choice, for frying
Instructions
- Preheat oven to 325°F.
- Place flour in a large shallow bowl or dish.
- Dip moistened fish pieces evenly, but lightly, in flour, turning to coat fully.
- Dust off any excess flour and place on a wax paper covered baking sheet. Allow pieces to air dry about 5 minutes.
- Add pancake mix and club soda to a mixing bowl. Beat with a whisk to the consistency of buttermilk - pourable, but not too thin and not too thick.
- Add in the onion powder and seasoned salt. Beat to combine.
- Pour oil into a large cooking pot or Dutch oven or heavy saucepan.
- Place oil over high heat and heat to 325 - 350°F as measured on a candy thermometer.
- Dip floured fillets into batter, one at a time, and drop into hot oil.
- Cook until browned nicely, turning over after 4 minutes if using a saucepan.
- Place cooked fillets on a cookie sheet (A clean one - Do not place wax paper on this one) and place sheet in preheated oven until to stay warm while you repeat frying all pieces.
- Serve immediately, hot.
Arthur Treacher's Fish Batter
An Arthur Treacher's Copycat Recipe
To See ALL of Our Arthur Treacher's Copycat Recipes - Click HERE To See ALL of Our Seafood Copycat Recipes - Click HERE To See ALL of Our Seafood Restaurant Copycat Recipes - Click HERE To See ALL of Our Deep Fried Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Tartar Sauce, Hush Puppies, Fries and Cole Slaw
In the South we always serve Fried Fish with Tartar Sauce, Hush Puppies, Fries and Cole Slaw. We think you should, too. Here are a few Secret Copycat Restaurant Recipes for you to enjoy.
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Other Delicious Fish Recipes from Your Favorite Restaurants and Our Readers and Friends
Click on any Name below for the Recipe
- Big Boy Tartar Sauce Recipe
- Red Lobster Asian Garlic Grilled Salmon Recipe
- Arthur Treacher’s Fish Batter Recipe
- Bonefish Grill Salmon Rhea with Lime Tomato Garlic Sauce
- Texas Roadhouse Fried Catfish Recipe
- English Pub-Style Beer Battered Fish and Chips
- Bonefish Grill Diablo Shrimp Fettuccine Recipe
- Red Lobster Maple-Glazed Salmon and Shrimp Recipe
- Gordon Ramsay Classic Scrambled Eggs and Smoked Salmon Recipe
- Ruth’s Chris Steakhouse Sweet and Sour Salmon Recipe
- Bubba Gump Shrimp Company Dumb Luck Coconut Shrimp Recipe
- Bobby Flay’s Honey-Glazed Salmon Recipe
- Marco Pierre White’s Salmon with New Potatoes Recipe
- Captain D’s Batter Dipped Fish Recipe
- Long John Silver’s Battered Fish Recipe
- Long John Silver’s Hush Puppies
- Gordon Ramsay’s Crispy Salmon Recipe
- Blue Water Grill Red Snapper Recipe
- Texas Roadhouse Fried Pickles Recipe
Photo of Fish & Chips is by Chris Jones and is used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License. Thank you, Chris. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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Thank You!
October 1, 2012 @ 2:39 am
Try adding some panko into the batter right before dipping…makes a nice crispy coating for fish
Cool idea, DJ. Thank you.
Mark
January 19, 2016 @ 12:18 pm
have not
February 20, 2016 @ 4:31 pm
What type of fish do you recommend?
I’m partial to Walleye myself. But any white fish such as Pacific Cod should be fine.
May 17, 2016 @ 8:31 am
Haddock, and Cod are most commonly used for English style fish and chips!
February 23, 2018 @ 1:39 pm
Does anyone have the recipe for Arthur Treacher’s tarter sauce?
May 14, 2018 @ 6:30 pm
What is never mentioned in the recipes for frying the fish that I’ve not seen here and in other websites is the ONE ingredient that gave the fish its BEST flavor – it was always fried in PEANUT OIL, not vegetable or any other kind of oil. My husband was the manager at a Memphis, TN location in the ’70’s and he always used peanut oil. Captain D’s used peanut oil also, at that time, then changed to another kind of oil later on.
Also, real tartar sauce is SO easy to make: start with a few tablespoons of mayo, add a tablespoon or two of drained pickle relish to taste, and a little minced onion (not too much!!) Chill overnight, serve the next day. Many seafood restaurants omit the onion – why, I don’t know.
It’s the same way with hush puppies. The BEST hush puppies I’ve ever had/made have always had minced onion in the cornmeal batter. You can also add minced green pepper and minced jalapeno peppers. And fry in peanut oil !! Talk about something so good!!
Hope everyone enjoys this !!
May 25, 2018 @ 4:30 pm
Bonnie, I make my own with Mayo, Sweet Relish and a little bit of mustard.
October 4, 2018 @ 7:57 pm
⭐⭐⭐⭐⭐ Just like restaurant style fish & chips. I do not remember Arthur Treachers well. They closed when I was a kid. I only remember that I liked it there.
January 20, 2020 @ 7:10 pm
I really love fishing for walleye. We don’t have the time to fish for them as often as I would like. They are great fun to catch and always great to eat.
April 11, 2020 @ 12:26 am
The taste is exactly as I remember growing up and having special shopping time lunches with my mom. BUT …. 425 is way to hot for this delicate batter. 350 tops! I would even do a 325 degree oil.
May 20, 2020 @ 6:37 am
I too use mayo, sweet relish and a little lemon juice I might try minced onions next time
November 30, 2021 @ 2:19 pm
What kind of pancake mix??
I think any would work. We used Whole Foods 365 Brand.
I hope this helps.
James
January 24, 2022 @ 12:23 pm
I worked at the Arthur Treacher’s location in Alliance, Ohio in 1976. The batter mix came in a bag, so I have nothing to offer there. And, yes, we did use peanut oil. There are two things that never get mentioned when copycat recipes for AT are offered. 1) The fish came from the freezer directly and was plunged into slightly salted water for just a few seconds. 2) The wet but still frozen fish was then placed in a bin with ground rice, where I tossed to coat. The fish was then dipped in the batter and gently placed in the fryer. The spots where you touched the fish with your fingers wouldn’t have any batter, so a few moments after you placed it in the fryer you would use the skimmer to lift them out and sort of drip batter on the holes to seal them. I think these steps added to the flavor and texture. Bummed that there is only one location left.
David, Thank you so much for the valuable information. We look forward to trying your tips. If anyone else tries this, please leave a comment.
And please let us know if you have anymore information or recipe for us, David.
Thanks again, J, M & Uncle A.
April 15, 2022 @ 11:32 am
I concur with David.
Also at the bottom of the fryers we used was a grate with about 1/2 inch spacing between bars. Once we would drop the coated fillet in to fryer (in peanut oil) it would fall onto the grates forming “peaks” and valleys of nice crispy crust once fully cooked. The fish would float up to the top and turn a nice golden brown with all those peaks and valleys of crispy crust on one side of the fish. Yum!
Every once in awhile people would ask for some cracklings (as I called them) for a side.