These days who ever even heard of Arthur Treacher’s? This was a British style fish and chips place that was brought to the US. It expanded very rapidly during the 70s and oddly there was a location that was walking distance from home when I was a grade school kid. I wasn’t particularly a fan of fish and chips myself but they also had chicken done in this style and I thought it was amazing. The key is the club soda and baking powder, it makes the batter lighter. This is also the key to ramen noodles…
- 1 cup All-Purpose Flour
- 2 tablespoons Cornstarch
- 1 tsp Baking Powder
- 1 large Egg
- 3/4 cup Club Soda
- 1/2 tsp Salt
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
Use Fish fillets, or chicken that has been tenderized with a jaccard or mallet
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In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, paprika, garlic powder, and onion powder. Whisk the dry ingredients together to ensure an even distribution of flavors.
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Mix the Wet Ingredients: In a separate bowl, beat the egg and gradually add the club soda while whisking to create a frothy mixture.
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Slowly pour the wet ingredients into the bowl of dry ingredients. Stir until you achieve a smooth, lump-free batter. Let it rest for 5-10 minutes to ensure the coating adheres well to the fish.
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Pat the fish fillets dry with paper towels. Lightly season with a pinch of salt to enhance the flavor.
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Dip each fillet into the batter, ensuring it’s evenly coated on all sides. Allow any excess batter to drip off.
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Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C). Gently place the coated fish into the hot oil and fry for 3-5 minutes per side, or until golden brown and crispy.
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Remove the fish from the oil using a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides, such as fries, coleslaw, or tartar sauce.