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Shore Lunch Breading & Batter Mix, Cajun Style
Shore Lunch Breading & Batter Mix, Cajun Style
9 oz
100% satisfaction guarantee
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About
Details
Shore Lunch Breading/Batter Mixes are where the journey to outdoor flavor begins. Our Cajun Style Breading/Batter is an authentic New Orleans style recipe, with a crisp texture and zesty flavor that brings out the best in your favorite foods. Old Guide's Secret Recipe: For generations, fishing guides handed down their homemade recipe for fish batter. It became known the Old Guide's Secret, synonymous with the flavor of the Northwoods. In the early 1980s Sportsman's Recipes, Inc. acquired this recipe and the Old Guide's Secret debuted as Shore Lunch brand. Already a favorite with fishermen, hunters and outdoors enthusiasts, our original recipe breading quickly became a favorite with discerning consumers. Today, our diverse range of products will show you why Shore Lunch brand is where the journey to outdoor flavor begins. shorelunch.com Made in USA.
Ingredients
Enriched Bleached Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Meal, Salt, Palm Oil, Soybean Oil, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Whey, Hydrogenated Soybean Oil, Garlic, Sugar, Buttermilk, Monosodium Glutamate, Dried Potato, Onion, Natural Flavors, Spices, Paprika Extract, Hydrolyzed Soy Protein
Directions
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 Cajun Style Fish Breading/Batter. 1 box of Shore Lunch Cajun Style 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. Avoid overcrowding. 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 above.
Warnings
Contains: wheat, milk, soy
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 4g6%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 890mg37%
- Total Carbohydrate 18g6%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 2g
Details
Shore Lunch Breading/Batter Mixes are where the journey to outdoor flavor begins. Our Cajun Style Breading/Batter is an authentic New Orleans style recipe, with a crisp texture and zesty flavor that brings out the best in your favorite foods. Old Guide's Secret Recipe: For generations, fishing guides handed down their homemade recipe for fish batter. It became known the Old Guide's Secret, synonymous with the flavor of the Northwoods. In the early 1980s Sportsman's Recipes, Inc. acquired this recipe and the Old Guide's Secret debuted as Shore Lunch brand. Already a favorite with fishermen, hunters and outdoors enthusiasts, our original recipe breading quickly became a favorite with discerning consumers. Today, our diverse range of products will show you why Shore Lunch brand is where the journey to outdoor flavor begins. shorelunch.com Made in USA.
Ingredients
Enriched Bleached Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Meal, Salt, Palm Oil, Soybean Oil, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Whey, Hydrogenated Soybean Oil, Garlic, Sugar, Buttermilk, Monosodium Glutamate, Dried Potato, Onion, Natural Flavors, Spices, Paprika Extract, Hydrolyzed Soy Protein
Directions
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 Cajun Style Fish Breading/Batter. 1 box of Shore Lunch Cajun Style 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. Avoid overcrowding. 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 above.
Warnings
Contains: wheat, milk, soy
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