Batter Mix.

Preparation and Cooking Instructions

• Yield: Coats 8 kg of food: 1 kg (1900 mL) mix, 1600 g (1600 mL) water.
• Yield: Coats 16 kg of food: 2 kg (3800 mL) mix, 3200 g (3200 mL) water.
• Yield: Coats 160 kg of food: 20 kg (full box) mix, 32 kg (32 L) water.
• Variations: Regular: 1900 mL mix, 1600 mL water.
• Thick: 1900 mL mix, 975 mL water.
• Thin: 1900 mL mix, 2225 mL water.
• Method: Pour required amount of liquid into a bowl.
• Measure batter mix and add to water gradually while mixing.
• Mix by hand with wire whip for 2 minutes.
• Roll food for frying lightly in dry batter mix. Dip into prepared batter.
• Deep fry at 190°C (375°F). Foods will take 6 to 7 minutes to develop a delicate brown colour and flavourful texture.
• Chicken, chops and other foods which take longer cooking periods can finish cooking in the oven for immediate use or can be held in the refrigerator for later use.
• Seafoods, onion rings and other quick cooking items can be cooked completely in 5 to 7 minutes, ready to serve immediately, or can be refrigerated and reheated.