Seasoned. Product of USA.
Corn Flour, Corn Meal, Salt, Spices, Citric Acid, Garlic, Mustard Flour, Onion, Modified Food Starch, Silicon Dioxide (to Prevent Caking), Lemon Oil.
Directions:1. Preheat oil to 350degF.2. Dip Fish into a bowl of cold water. Shake off excess water.3. Roll Fish in 9 ounces of Fry Mix.4. Deep fry fish at 350degF until golden brown.Coats approximately 3–4 lbs. of fish.Cajun Frying Tips: 1. Chill foods to be fried as cold as possible prior to breading. The colder the food when immersed in properly heated oil, the better the seal holding natural juices in. 2. If desired, season food prior to breading. For evenly breaded food, immerse in an egg wash solution (egg wash = 1 egg whisked into 1/2 cup water or milk as desired) then dredge in breading. For thicker breading, repeat procedure a second time; shake off excess breading and place in heated oil. 3. Never bread foods until the last possible moment. Shake off excess breading; never overcrowd the fryer; when oil darkens, strain prior to further use. 4. Correct oil temperature 350degF–375degF must be maintained at all times. Add foods to be fried slowly when necessary to maintain oil temperature, thickest portions first. 5. Pan-Frying: Fry in oil level halfway up the vertical height of the food to be pan fried. It is necessary that coating maintain contact with pan surface for a superior crust. Do not allow food to float in oil.6. When deep frying, food should not stick to bottom of the pan.
Always refer to the actual package for the most accurate information