If you were after a review about how this product batters fish specifically, then sadly, I won’t be of much help because I didn’t use it to batter fish! I used it to batter halloumi.
It’s by far the thickest and fluffiest batter mix I’ve used and it’s way better than my homemade one, too. So straightforward to make so don’t worry battered food is closer than you think.
All it asks you to add is water – that’s it! Everything else is already ground down into the fine batter powder.
I bought a few Andrew James products at the Allergy and Free From show late last year and so far none of them have disappointed me. Here’s my review of the Andrew James Gluten-Free Plain Cookie Mix.
So to make the below battered halloumi dish all I did was used half of the batter powder and halved the amount of water used and whisked together to form a smooth batter (it tells you all this on the packet). I then cut up a block of halloumi into 2cm-wide strips and dropped them in the batter.
To deep fry, I use my wok and about 1-2 inches of vegetable oil – depending on how big your wok is – heated to a high heat. Carefully place each strip of halloumi into the batter and turn with a pair of tongs.
Always be careful with hot oil it spits easily so never leave it unsupervised!
I added some lemon slices, as you would serve with fish, and made some homemade chips and served with a tin of mushy peas! Perfect Friday night dinner.
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