Fish Batter

A delicious crispy coating for any white fish - perfect with chips and mushy peas!

This recipe uses 100g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance

Makes 2 portions


  • 100g Juvela Gluten Free White Mix
  • 1 medium egg, beaten
  • 125ml milk
  • Pinch of salt
  • 2 fillets of cod/haddock/coley
  • Vegetable oil for frying
  • Method

    1. To make the batter, place the Mix and salt in a bowl, beat in the egg and gradually add the milk, beating well to produce a smooth batter.
    2. Heat the oil in a deep frying pan (to approx. 200°C).
    3. While the oil is heating, pat the fish fillets dry and season with a little salt and pepper.
    4. Dust each fillet with a little gluten free White Mix, then coat with the batter, and then lower into the hot oil using a slotted spoon.
    5. Fry for approximately 5-6minutes until the batter is golden.
    6. Remove from the oil with a slotted spoon and drain on kitchen paper.