USES:

Fish, Seafood, Chicken or Pork

• 1 kg fish fillets, seafood,
  chicken or pork pieces
• 2 heaped tablespoons flour
• 1 X 150g packet Mary Mack’s Instant Batter
• Oil (solidified or vegetable)
• 300mls water

1. Prepare batter by adding one packet of batter to water and whisk with a fork for around one minute. Small lumps still remain in the batter but these will disappear when mixture is cooked.
2. Flour sliced fish fillets
3. Immerse into the prepared batter and then into hot oil. Using deep fry, number 5 or 6 is the suggested heat control. Fry till coating is crisp, this should take 3 to 5 minutes.
4. Place cooked fish on absorbent paper and serve.

Please Note: If a thicker or thinner batter is required, adjust the amount of water used.