Ingredients
WHEAT Flour (with added Calcium, Iron, Niacin, Thiamin), Raising Agents (Diphosphates, Sodium Bicarbonate), Salt, Colours (Carotenes, Annatto Norbixin).
Cooking & Handling
Yield guide Dry Mix - 1kg / Approx Water - 1.8L / Approx portion 57g - 49 Dry Mix - Whole Bag 3.5kg / Approx Water 6.2L / Approx portion 57g - 172 Make-up instructions 1. Add the correct amount of cold water to the mixing bowl and add the weighed out McDougalls Fish Batter Mix. 2. Select the whisk mixing attachment and whisk for approx 30 seconds on a SLOW speed. Scrape down then whisk on MEDIUM speed for a further 3 minutes until a creamy batter is formed. 3. Pat dry the surface of the food to be covered, toss in flour, then coat with the batter. Fry at 180°C/350°F for 4-5 minutes until golden brown.
Origin
United Kingdom
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