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Shore Lunc Mix Bttr Fish Org - 9 Oz
Crisp, flakey, golden and delicious taste every time. Contains bioengineered food ingredients. Old Guide's Secret Recipe: For generations, fishing guides handed down their homemade fish batter recipe to anglers in the Northwoods. They called it the old guide's secret. Years later that same recipe became Shore Lunch. Already a favorite among outdoors enthusiasts, shore lunch breading mixes quickly became essential for home cooks, too. www.shorelunch.com. For deep frying instructions and other recipes and tips, please visit ShoreLunch.com. For more recipe ideas visit www.shorelunch.com.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories120 | ||
| % Daily Value* | ||
| Total Fat of 4g daily value 6 percentincludes Saturated Fat of 1.5g daily value9percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 990mg daily value43percent, | ||
| Total Carbohydrate of 18g daily value 6 percentincludes Dietary Fiber of 0g daily value2percent, includes Total Sugars of 1g includes 1g of Added Sugars and daily value of 2percent | ||
| Protein 2g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 55mg Daily Value 6% | ||
| Iron 1mg Daily Value 6% | ||
| Potassium 25mg Daily Value 1% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: milk, wheat, soy.
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.
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