For flaky, golden batter: Use ice cold beer. The bubbles activate the baking powder in our mix, and make a golden crust that is perfect for pub style fish and chips.
For best batter: Heat oil at 365°F, and prep proteins before combining batter, being careful not to over mix.
For perfectly cooked fish: Fish is done when it flakes easily with a fork.
Need Sauce? Pair with our Original Tartar Sauce!
What to do: Please note that it is not safe to eat raw flour or batter
1. Preheat your favourite frying oil in a deep fry (365°F) or preheat ½ inch oil in a skillet on medium-high heat.
2. Sprinkle 3 tablespoons of the batter mixture in this bag on a plate, and dredge (coat) the patted dry fish pieces, set aside.
3. Whisk together the egg, your choice of ice cold liquid(beer, or carbonated water, or water); and then add remaining batter mix just until combined.
4. Dip fish pieces in batter completely, let excess batter run off
5. Slowly submerge fish in deep fry or skillet, several pieces at a time. Cook for 2-3 minutes each side, turning once. Cook time will vary depending on size of protein, cook until golden brown and flaky. Remove and rest on a paper towel.
What you will need:
- Favourite oil for frying at 365°F (Vegetable, Peanut, Sunflower or Grapeseed Oil)
- 1 Bag of H&F’s Original Beer Batter Mix 355 mL can of ICE COLD Lager (less 2 sips) OR 355 mL of ICE COLD carbonated water
- 1 egg
- 2.5 – 3lb fresh or thawed fish, patted dry
Ingredients: Unbleached wheat flour, *cornstarch, *white rice flour, *sea salt, *onion powder, *baking powder, *spice, *dehydrated dill weed, *paprika, *garlic powder.
Contains: Wheat.
*Non-GMO Ingredients
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