Last Updated on August 19, 2023
Arthur Treacher’s Fish and Chips is a classic British dish consisting of battered and fried fish, usually served with French fries (or chips).
It’s one of the most popular dishes in the United Kingdom and can be found in pubs, restaurants, fish-and-chip shops, and even grocery stores. The dish is often accompanied by tartar sauce or malt vinegar for added flavor.
Whether you’re looking for a delicious side dish or a main entree, this classic take on Arthur Treacher’s Fish and Chips delivers deliciousness in every bite! Read on to learn more about the history of the dish and how to make it yourself.
Table of Contents
What is Arthur Treacher’s Fish and Chips?
Arthur Treacher Fish and Chips originated in the United Kingdom in the late 19th century and has since become a popular cuisine throughout Europe.
It is typically made with white fish such as cod, haddock, or pollock that is dipped into a batter made from flour, baking powder, eggs or butter, and seasonings. The fish is then deep-fried until golden brown and crisp on the outside.
What does it taste like?
Arthur Treacher’s Fish and Chips is a delicious dish that has a unique combination of flavors. The fish itself is crispy and flaky, with a mild flavor that pairs perfectly with the savory batter.
The potatoes are also fried until golden brown and crisp on the outside, making them surprisingly light in texture. When consumed together, the different components balance each other out to create a delicious and memorable meal.
How did I first get introduced to Arthur Treacher’s Fish and Chips?
I was first introduced to Arthur Treacher’s Fish and Chips when I was on vacation in Florida. I had heard about the restaurant, but I had never been before. I was intrigued by the name and decided to give it a try.
When I arrived at the restaurant, I was immediately impressed by its modern decor and warm atmosphere.
The menu offered a variety of classic British dishes, including fish and chips as well as burgers and sandwiches. The prices were reasonable and the portions were generous.
I decided to try the fish and chips, which came with a light and crispy beer batter coating on top of the fish. When I took my first bite, I was in heaven! The flavors were amazing and it was one of the best fish and chips I had ever tasted.
So I decided to try it in my own kitchen as well, and I was able to replicate the same flavors. I found out that Arthur Treacher’s Fish and Chips is an easy dish to make if you follow the right steps.
Since then, I’ve been hooked on this classic British dish. It’s one of my go-to meals when I’m in need of some comfort food or just want something quick and delicious.
I’m thankful to have been introduced to Arthur Treacher’s Fish and Chips, as it has become one of my favorite dishes.
How to make Arthur Treacher’s Fish and Chips?
Making Arthur Treacher’s Fish and Chips is surprisingly easy. All you need to do is follow a few simple steps and the ingredients below:
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- Fish: This is the main component of the dish and should be chosen carefully. Choose a fresh fish, such as cod, pollock, haddock, or whiting.
- Potatoes: Use russet potatoes for this recipe; they are ideal for frying and soaking up the flavors of the batter. Peel them and slice them lengthwise into thin strips.
- Green Onions: These will be used in the batter to add flavor. Cut them into small pieces and set aside.
- Flour: Plain all-purpose flour is best for making the batter. You can also use self-rising flour if you prefer; just omit the baking powder from the recipe.
- Baking Powder: This will help make a light and airy batter that won’t fall off the fish when you fry it.
- Eggs: Beaten eggs are used to bind the batter together and give it a crispy texture. You can also use melted butter if you prefer.
- Salt and Pepper: This is added to taste, so adjust according to your preferences.
- Vegetable Oil: Choose a high-smoke point oil for deep-frying, such as peanut oil or canola oil.
Start by preparing the fish. Rinse it off and pat dry with paper towels. Cut into strips approximately 3 inches in length. Set aside.
Peel and slice the potatoes into thin strips, about 1/4 inch thick. Place them in a bowl of cold water to keep them from turning brown.
In a medium-sized mixing bowl, add the flour, baking powder, salt and pepper. Whisk together until combined.
Add the beaten eggs or melted butter and whisk again until smooth. Add the green onions and mix together thoroughly.
Heat up the oil in a large skillet over medium-high heat. Once the oil is hot, dip the fish strips into the batter and carefully place them in the hot oil. Fry until golden brown and crispy on both sides (about 3-4 minutes).
Remove the fried fish from the pan and drain on paper towels to remove any excess oil.
Fry the potatoes in the same oil until golden brown, about 5 minutes. Drain on paper towels.
Serve the fish and chips with your favorite dipping sauces or condiments.
– Use a thermometer to make sure the oil is at the correct temperature; it should be around 375°F for optimal frying.
– Let the fish and chips cool slightly before eating, as they will be very hot when first cooked.
– Make sure to drain off any excess oil from the fried foods after cooking, or else they can become greasy.
– For a healthier version, you can bake the fish and chips instead of deep-frying them. Place them on a greased baking sheet and bake at 400°F for about 20 minutes or until golden brown and crispy.
– Make sure to use a paper towel to pat off any excess moisture from the potatoes before frying; this will ensure that your chips are not soggy.
– Feel free to add spices or herbs to the batter for extra flavor.
Arthur Treacher Fish and Chips Recipe
- mixing bowl
- Measuring cups Spoons
- Deep frying pan
- 1/2 kg fish of your choice
- 1 kg russet potatoes
- 2 green onions
- 1 cup flour
- Baking powder
- 2 eggs (beaten or melted butter)
- Salt and pepper (to taste)
- Vegetable oil (for frying)
- Start by preparing the fish. Rinse it off and pat dry with paper towels. Cut into strips approximately 3 inches in length. Set aside.
- Peel and slice the potatoes into thin strips, about 1/4 inch thick. Place them in a bowl of cold water to keep them from turning brown.
- In a medium-sized mixing bowl, add the flour, baking powder, salt and pepper. Whisk together until combined.
- Add the beaten eggs or melted butter and whisk again until smooth. Add the green onions and mix together thoroughly.
- Heat up the oil in a large skillet over medium-high heat. Once the oil is hot, dip the fish strips into the batter and carefully place them in the hot oil. Fry until golden brown and crispy on both sides (about 3-4 minutes).
- Remove the fried fish from the pan and drain on paper towels to remove any excess oil.
- Fry the potatoes in the same oil until golden brown, about 5 minutes. Drain on paper towels.
- Serve the fish and chips with your favorite dipping sauces or condiments.
Calories: 551 kcal
Carbohydrates: 59 g
Protein: 25 g
Fat: 22 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 79 mg
Sodium: 436 mg
Potassium: 1272 mg
Fiber: 5 g
Sugar: 2 g
What to serve with Arthur Treacher’s Fish and Chips?
Arthur Treacher’s Fish and Chips is a classic British dish that pairs perfectly with other traditional sides.
Some of the most popular accompaniments include mushy peas, tartar sauce, malt vinegar, baked beans, and coleslaw. For an extra dose of flavor, try adding some lemon wedges or pickle slices to your plate.
Beer-battered onion rings and french fries are also popular options for fish and chips. Finally, if you’re looking to lighten up the dish, try serving it with a side salad or steamed veggies.
How to store leftover Arthur Treacher’s Fish and Chips?
It is best to have it on the same day, but if you have any leftovers, store them in an airtight container for up to three days. Make sure to keep them in separate containers. Reheat it in an oven or microwave before serving.
To keep the fish and chips crispy for longer, place them in a single layer on a foil-lined baking sheet and reheat at 350°F for 10 minutes.
Can pregnant women eat this?
Yes, Arthur Treacher’s Fish and Chips are safe to eat during pregnancy. Make sure to follow the guidelines stated above regarding storage and reheating of leftovers, as this will help ensure that the food is safe for consumption.
Pregnant women should also make sure to avoid eating any raw or undercooked fish, which can carry harmful bacteria. If you are unsure if your fish is cooked properly, it is best to avoid eating it.
Is Arthur Treacher’s Fish and Chips vegan?
No, this dish contains both fish and eggs, which are not considered vegan.
Can I make the batter in advance?
Yes, you can prepare the batter up to 8 hours ahead of time and store it in an airtight container in the refrigerator.
What type of oil is best for frying?
High-smoke point oils such as peanut oil or canola oil are best for deep-frying foods. Make sure to use a thermometer to ensure that the oil is at the correct temperature before adding the fish and chips.
What type of oil should I use for deep-frying?
Choose a high-smoke point oil, such as peanut oil or canola oil.
Is this dish suitable for those on special diets?
Yes, Arthur Treacher’s Fish and Chips is suitable for vegetarian diets as it does not contain any meat products. It can also be made gluten-free by substituting the all-purpose flour with a gluten-free alternative. Additionally, it can be made healthier by baking instead of deep-frying.
Thank you for reading about making Arthur Treacher’s Fish and Chips! Whether you’re looking for a quick and easy weeknight dinner or an indulgent treat, this dish is sure to please.
To make your meal even more special, don’t forget about the accompaniments – from tartar sauce to malt vinegar, there are plenty of options to choose from. Remember to use high-smoke point oil when deep-frying and to let the fish and chips cool slightly before eating.
Please share this article with your friends and family so they can enjoy this classic British dish too!
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