Shipping is free for orders of 6 or more products

Original Crispy Batter (Non-GF)

  • Original Crispy Batter (Non-GF)
  • Original Crispy Batter (Non-GF)
  • Original Crispy Batter (Non-GF)
  • Original Crispy Batter (Non-GF)
  • Original Crispy Batter (Non-GF)
  • Original Crispy Batter (Non-GF)

Original Crispy Batter (Non-GF)

R125,00

178 in stock

Description

Fogdog’s Crispy Batter is your shortcut to perfectly battered fish or seafood, with no need for measuring flour, mixing dry ingredients or waiting for your batter to rest. Just add beer or soda water, coat your catch and get frying.

Whether you are a seasoned home cook or just starting out, this pre-measured batter mix makes it simple to serve up golden, crunchy fillets with minimal fuss. It is the ideal companion for fresh fish, prawns or calamari and is also a great option for vegetables or plant-based alternatives.

Servings per packet: 6
Serving size: 32g (batter mix only)

Average Quantity per Serving Average Quantity per 100g
Energy 462kJ 1444kJ
Protein 2.2g 6.8g
Fat, total 0.3g 1.1g
– Saturated 0.03g 0.1g
Carbohydrate 23.8g 74.3g
– Sugars 0.1g 0.3g
Sodium 340mg 1062mg

Ingredients: Wheat flour, maize starch, raising agents 500), salt.

  1. Empty one 95g pouch into a mixing bowl.
  2. Add approximately 130ml of cold beer or soda water and whisk until smooth and thick.
  3. Cut your fish into manageable pieces and pat dry.
  4. Heat 4mm or more of oil in a non-stick frying pan until very hot.
  5. Dip the fish into the batter and place straight into the pan
  6. Fry until golden and crisp on both sides.
  • Use a neutral oil with a high smoke point, such as refined canola, sunflower or avocado oil.
  • Ensure the oil is hot before cooking. Test with a small drop of batter first(min 180°C)
  • Avoid overcrowding the pan to maintain the right temperature.
  • Beer enhances the flavour and helps create a lighter, less oily batter.
  • For best texture, rest cooked pieces on a wire rack in a warm oven instead of on paper towels.
  • A non-stick pan is ideal, but if using cast iron, use more oil and make sure it is very hot.

You Might Also Like