Arthur Treacher Fish and Chips Recipe
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.
Print
Pin
Rate
Servings: 4 people
Calories: 500kcal
Equipment
- mixing bowl
- Measuring cups Spoons
- Deep frying pan
Ingredients
- Salt and freshly ground pepper to taste, enhancing the overall seasoning of the dish
- 1 vibrant green onion expertly sliced into 1cm long sticks, adding a fresh and aromatic element to the dish
- Vegetable oil carefully measured for frying, ensuring a golden and crispy exterior (adjust the quantity as needed)
- 1 egg lovingly beaten to create a luscious binding agent or half the amount of indulgent melted butter, imparting a rich and decadent flavor
- 1/2 cup of finely sifted flour ensuring a light and crispy coating for the fish and potatoes
- 250 grams of your choice of succulent saltwater bream carefully selected for its delicate flavor and tender texture
- Half the amount of premium baking powder adjusted based on the original recipe to achieve the perfect level of fluffiness
- 500 grams of premium russet potatoes handpicked for their creamy and fluffy consistency
Instructions
- 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.
Notes
- 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.
