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Shore Lunch Breading & Batter Mix, Original Recipe
Shore Lunch Breading & Batter Mix, Original Recipe
9 oz
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About
Details
Shore Lunch Original Recipe Fish breading/batter is imitated but never duplicated. This Old Guide’s Secret Recipe will make your fish crisp, flakey, golden and delicious.
Ingredients
Enriched Bleached Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Palm Oil, Soybean Oil, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Whey, Contains 2% Or Less Of Hydrogenated Soybean Oil, Garlic, Sugar, Buttermilk, Monosodium Glutamate, Dried Potato, Onion, Spices, Natural Flavors, Paprika Extract, Hydrolyzed Soy Protein
Directions
What You Need: 1 pound thawed fish fillets; 1 egg, beaten or 1/4 cup of milk (optional); cooking oil; about 1/2 cup Shore Lunch Original Recipe Fish Breading/Batter. 1 box of Shore Lunch Original Recipe Breading/Batter coats about 5 pounds of fish. Use 4 eggs, beaten or 1 cup of milk when using the entire box. For Pan Frying: 1. Cut fillets into 4-inch pieces and pat dry. 2. Pour oil into a large skillet and preheat oil to 350 degrees F. Use a thermometer to ensure that the oil reaches 350 degrees F. 3. Place dry batter mix and egg or milk into separate shallow bowls. 4. For best results, moisten fish pieces in egg or milk and immediately dredge in dry batter mix, pressing to coat all sides thoroughly. 5. Carefully place fish pieces in preheated oil. Oil should cover fish pieces about halfway. 6. Fry each side until done, about 2-3 minutes, turning once. Fish is done when it flakes easily with a fork. 7. Remove cooked fish pieces from oil and drain on paper towels. For the crispiest texture, let fish stand for 1-2 minutes before serving. Enjoy!
Great for fish, chicken, pork and seafood, our assorted range of breadings and batters exemplify why Shore Lunch is where the journey to outdoor flavor begins. Recipe Variations and Serving Suggestions: Beer Batter (coats 5 pounds of fish): Dust fillets with 1/2 box of dry batter mix. For best results, place mix in resealable plastic bag, add fillets and shake until coated. In a medium bowl, combine remaining dry batter mix with 1 cup of beer. Add more beer if necessary. Mix thoroughly; the resulting batter should be thin. Dip dusted fillets in batter, then carefully place in preheated oil. Fry as directed on back.
Warnings
Contains: milk, wheat, soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 4g5%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 990mg43%
- Total Carbohydrate 18g7%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 2g
Details
Shore Lunch Original Recipe Fish breading/batter is imitated but never duplicated. This Old Guide’s Secret Recipe will make your fish crisp, flakey, golden and delicious.
Ingredients
Enriched Bleached Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Palm Oil, Soybean Oil, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Whey, Contains 2% Or Less Of Hydrogenated Soybean Oil, Garlic, Sugar, Buttermilk, Monosodium Glutamate, Dried Potato, Onion, Spices, Natural Flavors, Paprika Extract, Hydrolyzed Soy Protein
Directions
What You Need: 1 pound thawed fish fillets; 1 egg, beaten or 1/4 cup of milk (optional); cooking oil; about 1/2 cup Shore Lunch Original Recipe Fish Breading/Batter. 1 box of Shore Lunch Original Recipe Breading/Batter coats about 5 pounds of fish. Use 4 eggs, beaten or 1 cup of milk when using the entire box. For Pan Frying: 1. Cut fillets into 4-inch pieces and pat dry. 2. Pour oil into a large skillet and preheat oil to 350 degrees F. Use a thermometer to ensure that the oil reaches 350 degrees F. 3. Place dry batter mix and egg or milk into separate shallow bowls. 4. For best results, moisten fish pieces in egg or milk and immediately dredge in dry batter mix, pressing to coat all sides thoroughly. 5. Carefully place fish pieces in preheated oil. Oil should cover fish pieces about halfway. 6. Fry each side until done, about 2-3 minutes, turning once. Fish is done when it flakes easily with a fork. 7. Remove cooked fish pieces from oil and drain on paper towels. For the crispiest texture, let fish stand for 1-2 minutes before serving. Enjoy!
Great for fish, chicken, pork and seafood, our assorted range of breadings and batters exemplify why Shore Lunch is where the journey to outdoor flavor begins. Recipe Variations and Serving Suggestions: Beer Batter (coats 5 pounds of fish): Dust fillets with 1/2 box of dry batter mix. For best results, place mix in resealable plastic bag, add fillets and shake until coated. In a medium bowl, combine remaining dry batter mix with 1 cup of beer. Add more beer if necessary. Mix thoroughly; the resulting batter should be thin. Dip dusted fillets in batter, then carefully place in preheated oil. Fry as directed on back.
Warnings
Contains: milk, wheat, soy.
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