FogDog Shake & Bake Coating Mix - Gluten Free

FogDog Shake & Bake Coating Mix - Gluten Free


After a few months of trialling recipes aboard our floating research facility out on the water, Fogdog finally cracked it: A full-flavoured savoury blend, perfect for coating just about anything. Plus, it’s gluten free!
Fogdog Shake & Bake is a light and crispy coating that’s packed full of flavour. Simply coat seafood, meat, vegetables, or tofu, and either fry or bake for a tasty meal or side dish.


FogDog Shake & Bake Coating Mix - Gluten Free Spec's:

• Manufacturer: Fogdog
• Flavour: Shake And Bake
• 1 Packet serves: 6-8 people 

 DIRECTIONS:
Pour a reasonable amount of Fogdog Shake & Bake into a plastic bag or reusable container.
Dip your protein or vegetables into water and then place them into the bag or container.
SHAKE IT! Until fully coated.
Remove protein or vegetables and allow to sit for a few minutes to infuse the flavour.
Bake, grill, or fry until cooked.

COOKING TIPS!

Cut fish into pieces:
They cook better, are easier to manage and kids love them.

Rice Bran oil:
Because you can crank the heat up without burning the house down!

Oil Temperature:
It needs to be hot! Test by dropping some batter in... Don’t overload the pan as this will lower the pan temperature and effect the result. If cooking with low temperature oils like olive or canola, take care!

Don’t over cook:
It doesn't take long - when it is golden brown on both sides it’s done! Watch the first batch when the oil is at its hottest.

Cast iron fry pads:
The batter has a habit of sticking! The ideal fry pan is a non-stick one. But if you have the heavy duty clunker, make sure you get things really hot. Add a little more oil than 5ml and don’t over load the pan. Move the battered fish around slightly when you first place it in the pan to get the oil under it.

To keep it crispy:
Use an oven rack, not paper towels and keep warm in the oven warming draw.

QUESTIONS AND ANSWERS:
Q. How big should the fish pieces be?
A. Cut them into bite size bits. Hey it goes further and looks great on a plate if you want to impress with presentation.

Q. Can I use water rather than beer?
A. What, are you mad!! Use beer, its healthier, gives a better flavor and the alcohol burns off so the kids won’t get tipsy. Under no circumstance should you even think about killing our product with water...

Q. Do I need to flour my seafood first?
A. No. Just pat it dry.

Q. Hey Fogdog which is the best fry pan to use?
A. Mate, use a non-stick pan. If you still live in the dark ages and use cast iron make sure you use plenty of oil so the batter doesn’t stick to the iron pan. Make sure the oil gets under the batter or you’ll have problems! Look a cheap nonstick will do the job equally as well as an expensive pan.

Q. What else can I use the batter for?
A. Just about anything, try seafood fritters, squid and scallops. Don’t forget Mussel’s as they are cheap as chips and great with Fogdog Cajun Batter. Give anything a go then drop us a line with your stories.

Q. Dog, Can I do it with Chicken?
A. You bet ya. Cut into thin pieces so it cooks. A mad mate of mine in Turangi does it with Pheasant!!

Q. Fogdog, what about mud fish?
A. Bubba, I presume you are talking about Trout? Go for it! Had great reports about Trout and Fogdog Lemon Pepper Batter.

Q. What sort of Oil is best?
A. We use Rice Bran. It has a high heat point, good health properties and is relatively tasteless. Safety is important, so if cooking on the boat Rice Bran can be cranked up without catching fire. My mate Kev reckons watch out for cooking scallops without a shirt on! They can spit!!

Q. Sir which is the best beer to use?
A. Firstly they won’t give me a knighthood for being Fogdog. I use Lion Red as it is a reliable drop and hasn’t got an overpowering taste. Any light beer is great! You can give anything a go! But watch the dark beers with the Cajun.

Q. How hot should the oil be?
A. Crank it up, but be sure not to overcook your seafood as it will continue to cook when taken out.

Q. Fogdog what is the best way to get it super crispy?
A. Use a whisk to fold and fluff batter. Have the pan HOT and turn only when it is crispy on the bottom. If at home we like to put cooked pieces on a rack and in the warming draw, but to be honest it’s normally scoffed down before the salad is on the plate!


KEYWORDS:
FogDog Shake & Bake Coating Mix - Gluten Free, Coat and cook, fogdog, shake and bake, savoury coating , FD-SHAKEANDBAKE,