| Preperation and Usage: | Yield Guide
Dry mix: 1kg, Approx water: 1.8L, Approx portions 57g (2oz): 49
Dry Mix: Whole Bag 3.5kg, Approx water: 6.2L, Approx portions 57g (2oz): 172
Dry Mix: 1lb, Approx water: 1pt 8 fl oz, Approx portions 57g (2oz): 22
Dry Mix: Whole Bag 7lb 11oz, Approx water: 10pt 18 fl oz, Approx portions 57g (2oz): 172
For over 150 years McDougalls has inspired caterers and we pride ourselves on offering practical advice and delicious recipes. Of course you could simplify our method, but to get the very best results, here are our make-up instructions.
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 180ºC/350ºF for 4-5 minutes until golden brown.
Useful hints and tips...
For best results mix with cold water and chill for at least one hour before using.
For a traditional beer batter use beer or lager instead of water.
Suitable for coating sweet and savoury foods - fruit or vegetables.
For a flavoured batter add spice such as - cumin, curry powder cinnamon, paprika or nutmeg.
Dip fish in seasoned flour before you batter to give a more even coating.
Appliances may vary, times and temperatures given as guideline only. |
