For generations, fishing guides handed down their homemade recipe for fish batter. It became known as 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. This is the Old Guide's Secret Recipe that made Shore Lunch synonymous with the flavor of the Northwoods. Imitated, but never duplicated, our original recipe breading will make your fish crisp, flakey, golden and delicious. 9 ounces of Shore Lunch Original Recipe Breading/Batter Mix will coat 4 to 5 pounds of fish. This 3.4 pound box of Shore Lunch Original Recipe Breading/Batter Mix will coat about 25 pounds of fish. Made in USA.
3.4 lb (1587 g) x 6
52 per pack
What You Need: 1 pound of thawed fish fillets; 1 egg, beaten or 1/4 cup of milk (optional); cooking oil; about 1/2 cup Shore Lunch Original Recipe Breading/Batter. 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 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 for 1-2 minutes before serving. Enjoy! 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!
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