Louisiana Fish Fry Beer Batter Mix 8.5oz

  • $1.82
    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: 8.5ozIngredients: ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITR.. more info

    Louisiana Fish Fry Beer Batter Mix 8.5oz

    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).


    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!


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