McDougalls has been in business for over 150 years, and their expertise is evident in their fish batter mix. For the best results, simply mix the Fish Batter Mix with cold water and chill for at least an hour before using. This will help the batter to set and give your fish a light and crispy coating. To make a traditional beer batter, use beer instead of water. For a flavoured batter, add spices like cumin, curry powder, cinnamon, paprika, and nutmeg or try dipping the fish in seasoned flour before battering it to give it even more coating.

Instructions:
Add cold water to a bowl and add batter mix. Select the whisk mixing attachment and whisk for approx 30 secs on a slow speed. Scrape down then whisk on medium speed for a further 3 mins until a creamy batter is formed. Pat dry the surface of the fish, toss in flour, then coat with batter. Fry at 180°c/350°f for 4-5 mins until golden brown. Yield guide: 1kg dry mix/approx. water 1.8ltr/approx portion 57g.

McDougalls has been in business for over 150 years, and their expertise is evident in their fish batter mix. For the best results, simply mix the Fish Batter Mix with cold water and chill for at least an hour before using. This will help the batter to set and give your fish a light and crispy coating. To make a traditional beer batter, use beer instead of water. For a flavoured batter, add spices like cumin, curry powder, cinnamon, paprika, and nutmeg or try dipping the fish in seasoned flour before battering it to give it even more coating.

Instructions:
Add cold water to a bowl and add batter mix. Select the whisk mixing attachment and whisk for approx 30 secs on a slow speed. Scrape down then whisk on medium speed for a further 3 mins until a creamy batter is formed. Pat dry the surface of the fish, toss in flour, then coat with batter. Fry at 180°c/350°f for 4-5 mins until golden brown. Yield guide: 1kg dry mix/approx. water 1.8ltr/approx portion 57g.