(Gluten, dairy & Egg Free)
Ingredients:
3/4 Cups LFGF Pastry mix
1 teaspoon LFGF Pastry mix
2 Tbsp LFGF Chicken season
½ teaspoon baking powder (gluten free)
1 1/4 cup of water
Fish Or Chicken Fillets (chef's choice)
Method:
1. Put LFGF Pastry & Chicken season into a bowl. Mix 1 Cup of water very slowly into the dry mix then mix until the batter is smooth add the rest of the water if needed. Please note, the batter will be a bit thicker then wheat batter cover.Stand for 1 hour.
2. Just before frying, beat through ½ teaspoon of baking powder (gluten free) and the 1 teaspoon of LFGF Pastry Mix.
3. Add another 1½ tablespoon of water and mix through.
4. Fry in hot oil until golden brown.
Serve with hot chips & salad . Enjoy!
