New Orleans style recipe with a zesty flavor. Contains bioengineered food ingredients. Old Guide's Secret Recipe: For generations, fishing guides handed down their homemade fish batter recipe to anglers in the Northwoods. They called it the Old Guide's Secret. Years later that same recipe became Shore Lunch. Already a favorite among outdoors enthusiasts, Shore Lunch breading mixes quickly became essential for home cooks, too. www.shorelunch.com. For deep frying instructions and other recipes and tips, please visit ShoreLunch.com. For more recipe ideas visit www.shorelunch.com.

Enriched Bleached Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Meal, Salt, Palm Oil, Soybean Oil, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Whey, Hydrogenated Soybean Oil, Garlic, Sugar, Buttermilk, Monosodium Glutamate, Dried Potato, Onion, Natural Flavors, Spices, Paprika Extract, Hydrolyzed Soy Protein

What You Need: 1 pound thawed fish fillets; 1 egg, beaten or 1/4 cup of milk (optional); Cooking oil; About 1/2 cup Shore Lunch Cajun Style Fish Breading/Batter. 1 box of Shore Lunch Cajun Style Breading/Batter coats about 5 pounds of fish. Use 4 eggs, beaten or 1 cup of milk when using the entire box. For Pan Frying: 1. Cut fillets into 4-inch pieces and pat dry. 2. Pour oil into a large skillet and preheat oil to 350 degrees F. Use a thermometer to ensure that the oil reaches 350 degrees F. 3. Place dry batter mix and egg or milk into separate shallow bowls. 4. For best results, moisten fish pieces in egg or milk and immediately dredge in dry batter mix, pressing to coat all sides thoroughly. 5. Carefully place fish pieces in preheated oil. Oil should cover fish pieces about halfway. Avoid overcrowding. 6. Fry each side until done, about 2-3 minutes, turning once. Fish is done when it flakes easily with a fork. 7. Remove cooked fish pieces from oil and drain on paper towels. For the crispiest texture, let fish stand for 1-2 minutes before serving. Enjoy!

Great for fish, chicken, pork and seafood, our assorted range of breadings and batters exemplify why Shore Lunch is Where the Journey to Outdoor Flavor Begins. Recipe Variations and Serving Suggestions: Beer Batter (coats 5 pounds of fish) Dust fillets with 1/2 box of dry batter mix. For best results, place mix in resealable plastic bag, add fillets and shake until coated. In a medium bowl, combine remaining dry batter mix with 1 cup of beer. Add more beer if necessary. Mix thoroughly; the resulting batter should be thin. Dip dusted fillets in batter, then carefully place in preheated oil. Fry as directed above.