Battered Fish Burger - Oven Batter.
Minced fish blended with seasoning and coated in a light crispy, oven optimised, 3-way-cook batter.
Product details
- Ingredients
- Whitefish mince (60%), Batter (Wheat Flour, Water, Maize Flour, Salt, Wheat Starch, Raising Agents [E450; E500], Potato Starch, Hydrogenated Palm Oil, Stabiliser [E464], Flavouring), Rusk (Wheat Flour, Water, Salt, Raising Agent [E503], Sunflower Oil), Rape Seed Oil, Soya Concentrate, Rusk, Salt, Flavourings, Emulsifier; E451, Flavour Enhancer E621, Lactose.
- Allergen Information
- Contains: Fish, Wheat Gluten, Milk Sugar.
- Serving Suggestion
- Suitable for deep frying, shallow frying, grilling and oven cooking. For best results oven bake this product.
- Special Comments
Pack sizes
- 60g
- Battered Whitefish Fishburger x 60g
- Pallet Details
- Case Dimensions (mm)
- Minimum Case Weight
Allergy Info
- Free from Milk and Derivatives
- Yes
- Free from Eggs
- Yes
- Free from Wheat
- No
- Free from Soya
- No
- Free from Gluten
- No
- Free from Nuts
- Yes
- Free from Artificial Colours
- Yes
- Free from Artificial Flavours
- Yes
- Free from Artificial Preservatives
- Yes
- Free from GM Ingredients
- Yes
Nutrition
Typical Values Per 100g
- Energy
- Protein
- Carbohydrate
- of which sugars
- Fat
- of which saturates
- Fibre
- Sodium
Cooking Methods
- DEEP FRY
- Pre-heat oil to 180°C and fry the fishcakes for about 4 - 5 minutes until crisp and golden brown. Drain well before serving.
- GRILL
- Grill the fishcakes under a medium to high heat for about 10 - 14 minutes, turning occasionally. Drain well before serving.
- OVEN BAKE
- Pre-heat oven to 230°C and bake the fishcakes on a baking tray in the upper part of the oven for about 20 - 22 minutes.
- SHALLOW FRY
- Pre-heat a little oil over a medium heat and fry the fishcakes for about 8 - 10 minutes, turning occasionally. Drain well before serving.
