Copycat Arthur Treacher’s Fried Fish

I’ll be honest…I’m not a huge fan of seafood.  On the other hand, my brother loves it!  So I decided to make a nice fish dinner for him this past weekend while he was in town visiting.  Him and his wife loved it!  I made myself a broiled chicken breast…lol.  So here is the recipe, I’m sure you will enjoy.  It doesn’t get more simple than this one.

3 pounds fish fillets
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoned salt
1 egg

Serves 4

1  Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the pancake mix with the club soda to the consistency of buttermilk. It should be pourable, but not too thin and not too thick.
2  Beat in the onion powder and seasoned salt. Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325F oven until all pieces have been fried.

22 thoughts on “Copycat Arthur Treacher’s Fried Fish

  1. I remember Arthur Treachers from when I lived back east as a kid and have longed for them to come to the west coast for years. This recipe is a real treasure.


  2. Laura says:

    My husband and I have been wanting this recipe for YEARS. Arthur Treachers use to be in KC years and years ago. It was THE BEST fish ever.


  3. Marina says:

    The most important ingredient in this recipe is the type of fish you use. Can you tell us what kind of fish you used? Was it cod?


  4. Terry says:

    I’m not the author of the Arthur Treacher’s recipe.I’d like to attempt to answer some of the understandable questions. The batter will adhere better to a dry fillet and even more so to a dry flour coated fillet.So,I wouldn’t moisten the fillet with the egg prior to dipping it into the flour.(If you check McCormick’s Beer Batter box a cooking tip is to “Dry thourghly with paper towels before coating with batter,For a thicker coating,dust fish(cod) with…dry Batter Mix before dipping fillets into prepared batter.”Use Old Bay,add egg to mix and fry at aleast 375

  5. Barbara Davis says:

    34 years ago I used to make this for my ex-husband & it would stay crispy yet moist & tender for up to a couple hours in a low 200F oven. He was a farmer at the time & if you are a farmers wife you know they maybe late for dinner, lol.

  6. Sha says:

    I worked there in the 70’s here in New England and we dusted the triangular frozen fish in cornmeal then dipped it into the batter. Can’t wait to try this.

  7. don says:

    I worked at A.T. in the 70’s. fish was North atlantic Whitefish (cod). Cod had a bad connotation. Fried at 365. Used rice meal as a dusting compound. Dipped fish in salt water first then rice meal to dry and make batter adhere. They only used peanut oil for health reasons before anyone knew what cholesterol was.

    Fish is done when it floats with few bubbles. Fries should be like a baked potato inside when done.

  8. maureen says:

    The A T restaurants always had some kind of vinegar in a bottle on all the tables. It was supposed to be sprinkled over your fish filet. I don’t think it was just plain vinegar but probably had something else mixed with it. It really made the fish taste wonderful. Anyone know what it was called and is there anything at the grocery stores like it?

  9. Barbara Davis says:

    They always had Malt Vinegar on their tables. You can find many good ones at the grocery. I like a good English Pub style for authentic flavor.

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