Just add beer, and it's ready

• For best results, use Rice Bran oil. It has a higher burn point and doesn't flavour the fish like Olive oil does. Make sure there is enough oil in the pan to get under the batter for best results.
• The oil temperature needs to be hot! Test by dropping some batter in. Be careful when cooking with low temperature oils like Olive or Canola. Don't overload the pan as this will lower the pan temperature and affect the result.
• Cook the Batter until golden brown and cripsy in both sides. This gives you the ideal cooking time.
• A non-sticky fry pan is ideal. For cast iron fry pans, you will have to use more oil, get the pan very hot and move the battered fish around slightly when you first place it in the pan to get the oil under it.
• Cut the fish into pieces. They cook better, and are easier to manage. Kids love them too!
• There's no need to flour the fish like traditional batters. FOGDOG does the job and is ready to cook when you are!

• No flouring the fish/seafood
• Beer is now an ingredient - we don't muck around with water!
• No waiting time for the batter to react
• Shallow fry
• A crispy, light batter that cooks fast!
• Available Flavours: Original, Lemon, and Cajun