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  1. DJ
    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.



  2. dennis doyle
    January 19, 2016 @ 12:18 pm

    have not


  3. Ginny
    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.


  4. Stacy
    May 17, 2016 @ 8:31 am

    Haddock, and Cod are most commonly used for English style fish and chips!


  5. Bonnie
    February 23, 2018 @ 1:39 pm

    Does anyone have the recipe for Arthur Treacher’s tarter sauce?


  6. Lydia B Williams
    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 !!


  7. AA
    May 25, 2018 @ 4:30 pm

    Bonnie, I make my own with Mayo, Sweet Relish and a little bit of mustard.


  8. Cleeo2
    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.


  9. Kattie Tewani
    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.


  10. Laura
    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.


  11. Gail
    May 20, 2020 @ 6:37 am

    I too use mayo, sweet relish and a little lemon juice I might try minced onions next time


    • Leigh
      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.



  12. David
    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.


      • Jim
        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.


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