Crispy and Flavorful Beer Battered Crust with Louisiana Fish Fry Beer Batter Mix - 8.5oz

Tags: Crispy and Flavorful Beer Battered Crust with Louisiana Fish Fry Beer Batter Mix - 8.5oz

Louisiana Fish Fry Beer Batter Mix 8.5oz

  • $2.12

    $2.36

    • Louisiana Fish Fry Beer Batter Mix is a delicious and convenient way to add Cajun flavor to your protein or vegetables. This 8.5oz batter mix is perfect for creating a crispy and flavorful beer-battered crust on your dishes. Simply mix the batter mix with beer or water, and coat your protein or vege.. more info

      Louisiana Fish Fry Beer Batter Mix 8.5oz

      Louisiana Fish Fry Beer Batter Mix is a delicious and convenient way to add Cajun flavor to your protein or vegetables. This 8.5oz batter mix is perfect for creating a crispy and flavorful beer-battered crust on your dishes. Simply mix the batter mix with beer or water, and coat your protein or vegetables before frying them to perfection. This light and flaky batter is perfectly textured for seafood, vegetables, and onion rings, delivering pub-style perfection, for a different spin on fried seafood.

      Unit Size: 8.5oz

      Ingredients: ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, CORN STARCH, SALT, BAKING POWDER (SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, CORN STARCH), MONOSODIUM GLUTAMATE, SPICES, CITRIC ACID, DRIED GARLIC, PAPRIKA, TRI-CALCIUM PHOSPHATE (TO PREVENT CAKING). Contains Wheat


      Susan's Beer Batter Cornbread

      INGREDIENTS

      • 1 (6-7 oz.) package of cornbread flour mix
      • 1/2 cup Louisiana Fish Fry Products Beer Batter Mix
      • 1 tsp. baking powder
      • 1/2 tsp. salt
      • 3/4 cup buttermilk
      • 1 egg, slightly beaten
      • 4 Tbsp. vegetable oil, separated

      OPTIONAL INGREDIENTS

      • warm butter or honey, as an accompaniment

      RECOMMENDED PRODUCTS

      BEER BATTER MIX 8.5 OZ

      PREPARATION

      Preheat oven to 415 degrees. Pour 2 Tbsp. of vegetable oil in a 9-inch cast iron skillet; place skillet in oven for about 15 minutes to heat. In a bowl, mix dry ingredients together thoroughly before adding buttermilk, beaten egg, and 2 Tbsp. vegetable oil. Incorporate all ingredients until batter is smooth. Let batter rest for 5 minutes, then pour batter into hot skillet. Bake in oven for 20 minutes or until cornbread browns on top and edges. Turn cornbread out upside-down onto a plate, then cut and serve. This cornbread keeps for about 2 days – if there is any left!


      Write a review

      Note: HTML is not translated!
          Bad           Good