in 150gm sachets, 10kg, 15kg and 25kg Food Service
make enough batter for 1kg of chicken or fish you
will need 150gms of Mary Mack’s Instant Batter
and 300mls of water.
150gms of batter into a bowl and then add the 300mls
for a minute. Any lumps that may still be in the batter,
they will disappear in the cooking.
remember that the amount of water will determine the
the batter and if after a test
run you find that the batter is too thick for your
add a little more water or if you think it is
too thin then add more batter.
can modify the thickness of the batter you select for
your food in this way and this will not affect the
crispness or texture of the batter.
the food to be battered.
the floured food into the batter, covering it well,
and then it is ready for
cooking in hot oil.
shallow frying you will need between 50mm to 100mm
of hot oil.
you are using an electric fry pan with a thermostat
the number 8 usually is a good cooking temperature.
a thermostat is not fitted a good rule to follow
is to put a little batter into the hot
if it rises
quickly to the surface it means the oil is
hot enough for the batter but if it comes up slowly
the heat of the oil is correct put the battered food
into the hot oil.
you are shallow frying its always good rule to let
the food stay in the one position
fry pan for
a minute at least. After this time you
will find you can put a spatula under the food
and it can
any time do not try to turn the food over before it
can be easily lifted with
it as this
will result in the batter coming away
from the food.
after filling the fry pan with battered food you find
that you're losing
due to the absorption
of the food, compensate by turning
the thermostat up to its fullest
capacity. This is because
the battered food has taken some
of the oil.
suggested temperature when using a deep fryer is 180
C and always
raw food becoming entwined when
first put into the deep fryer.
oil should be deep enough for the product to float
on the thickness and size of the pieces of fish or
chicken most pieces
to 5 minutes
finished product should have a crisp golden look and
in a holding
for a considerable time.
MESS - NO FUSS
in 80gm Retail and 2kg Food Service
Put a small amount of Mary Mack’s Koating Mix
say 80gms on to a plate or into a plastic bag.
food with water and without overcrowding the plate or plastic bag roll
the wet food into the Koating
Mix. Cook in some hot oil.
shallow frying around 50 mm of oil will suffice.
the prepared food into the hot oil, turning the
food over so that both sides can cook. Do not
over too soon as you need to give the Koating
Mix time to firm on to the product.
cooking temperature should be around 175 C or usually
around 7or 8 on your
average piece of fish around 200gms will take around
three to five minutes to cook,
will take around
10 minutes for 200gm piece.
deep frying you can put the prepared food into a cooking
the hot oil.
again the oil should be around 175C.
may wish to bake or roast in the oven. Prepare the food
and place on a
a little oil
over the food and put into the oven
,with the temperature at around 180C.