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Shore Lunch Fish Breading/Batter Mix, Cajun Style - 9 oz (Pack of 12)

Shore Lunch Fish Breading/Batter Mix, Cajun Style - 9 oz (Pack of 12)

Reference # C024739150003

$28.80 Reg.$34.68 each
You Save: 17%

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Availability: Out of stock

$28.80 Reg.$34.68 each
You Save: 17%


Save $1.75 on shore lunch. Coupons printed inside this package. 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. Made in USA.
Brand Shore Lunch
Free of N/A
Weight 8.04 lbs
Count 9 oz (255 g) x 12
Serving 0.25 cup
Servings about 9 per pack
SanaCause Points 20
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! For Deep Frying: To deep fry fish, pour oil into a large Dutch oven or deep fryer to a depth that allows fish pieces to float while cooking. Dutch oven or deep fryer should be no more than 1/3 full of oil. Heat oil to 375 degrees F. Prepare fish as directed above and fry until done, about 3-5 minutes. Fish is done when it flakes easily with a fork. Drain on paper towels and let stand as above. Enjoy! Recipe Variations and Serving Suggestions: 1. 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.

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