We set up the easiness of ‘just add beer’ with our pre-measured dry beer batter mix, now in x2 95g Twin Packs giving you the convenience of 2 meals. Just tear along the perforation to separate.
Each sachet makes enough to feed 3 hungry adults or 2 adults and a couple of children.
We’ve worked on making batter easy:
- No flouring the fish/seafood
- Beer is now an ingredient – we don’t muck around with water!
- No waiting time for the batter to react
- Shallow fry
- A crispy, light batter that cooks fast!
There are three flavours:
You won’t be able to get enough of it – you can taste the beer.
A subtle warmth that builds nicely and won’t blow your head off.
Classic squeeze of lemon and hint of pepper.
They're on the pack but here they are again!
- Empty one sachet into a bowl. All of it.
- Mix with enough beer until thick and smooth (that’s about 130ml). That leaves plenty of beer – you know what to do.
- It’s ready to go! Cut the fish fillets into pieces, dry then add to batter. Heat at least 4mm of oil in a non-stick fry pan until very hot. Cook pieces until golden brown and crispy either side. Also try with mussels, oysters, scallops and squid.
- For best results use Rice Bran oil. It has a higher burn point and doesn’t flavour the fish like Olive oil does. Make sure there is enough oil in the pan to get under the batter for best results.
- The oil temperature needs to be hot! Test by dropping some batter in. If cooking with low temperature oils like Olive or Canola, take care! Don’t overload the pan as this will lower the pan temperature and affect the result.
- Cook the batter until golden brown and crispy on both sides. This gives you the ideal cooking time.
- A non-stick fry pan is ideal. For cast iron fry pans you will have to use more oil, get the pan very hot and move the battered fish around slightly when you first place it in the pan to get the oil under it.
- Cut the fish into pieces. They cook better, are easier to manage and kids love them.
- There’s no need to flour the fish like traditional batters. Fogdog does the job and is ready to cook when you are!
- To keep your fish crispy, use an oven rack, not paper towels and keep warm in the oven-warming draw.
- When using beer as an ingredient the alcohol burns off. The malt and hops help add flavour. It is also a proven fact that frying with beer reduces the oil absorption versus using standard water-based batters.
- Beer is now an ingredient! So experiment with different beers and send us your feedback!