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Shore Lunch Breading/Batter Mix Fish Cajun Style - 9 Oz

Shore Lunch Breading/Batter Mix Fish Cajun Style - 9 Oz

Fish Breading/Batter Mix, Cajun Style

Shore Lunch Breading/Batter Mixes are where the journey to outdoor flavor begins. Our Cajun Style Breading/Batter is an authentic New Orleans style recipe, with a crisp texture and zesty flavor that brings out the best in your favorite foods., Old Guide's Secret Recipe: For generations, fishing guides handed down their homemade recipe for fish batter. It became known the Old Guide's Secret, synonymous with the flavor of the Northwoods. In the early 1980s Sportsman's Recipes, Inc. acquired this recipe and the Old Guide's Secret debuted as Shore Lunch brand. Already a favorite with fishermen, hunters and outdoors enthusiasts, our original recipe breading quickly became a favorite with discerning consumers. Today, our diverse range of products will show you why Shore Lunch brand is where the journey to outdoor flavor begins. Made in USA.
Nutrition Facts

Serving Size: 0.25cup
Servings Per Container: about 9
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 3.5g 5%
Saturated Fat Amount Per serving 1.5g 8%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 850mg 37%
Potassium Amount Per serving 25mg 0%
Total Carbohydrate Amount Per serving 18g 6%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving (-)
Protein Amount Per serving 2g 0%
Vitamin A (-)
Vitamin C (-)
Calcium 4%
Iron 4%
Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Folic Acid), Shortening (Palm Oil Soybean Oil, Hydrogenated Soybean Oil, BHT), Yellow Corn Meal, Salt, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dried Whey, Flavor (Gum Arabic, Spice Extractive, Mono and Diglycerides), Garlic Powder, Sugar, Buttermilk Solids, Monosodium Glutamate, Potato Flour, Onion Powder, Garlic Powder, Spices, Dextrose, Natural Flavors, Corn Starch, Extractives of Paprika Hydrolyzed Soy Protein.
Product Attributes
Warning Contains: Contains: milk, wheat, soy.
Directions 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! For Deep Frying: To deep fry fish, pour oil into a large Dutch oven or deep fryer to a depth that allows fish pieces to float while cooking. Dutch oven or deep fryer should be no more than 1/3 full of oil. Heat oil to 375 degrees F. Prepare fish as directed above and fry until done, about 3-5 minutes. Fish is done when it flakes easily with a fork. Drain on paper towels and let stand as above. Enjoy! Recipe Variations and Serving Suggestions: 1. 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.


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