Safety and Instruction Manual
11
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4. Prepare the food you are frying. Ensure
frozen foods are entirely thawed. Dry food
completely before dipping into the batter.
5. Dip your prepared food into batter and coat.
6. Fry using the reference table on page 9 to
guide you.
Suggested foods
: Slices of zucchini, chicken
pieces (partially cooked), shrimp, fish
Beer Batter
2/3 cup flour
1 tsp. salt
1 egg
½ tsp. baking powder
½ cup beer
1 tbsp vegetable oil
1. Mix the dry ingredients (flour, baking powder
and salt) together in a bowl using a fork.
2. Beat the egg, beer and oil together in a
separate bowl.
3. Stir the beaten ingredients into the flour
mixture until well blended.
4. The batter should be smooth and
moderately thick.
5. Prepare the food you are frying. Ensure
frozen foods are entirely thawed. Dry food
completely before dipping into the batter.
6. Dip your prepared food into batter and coat.
7. Fry using the reference table on page 9 to
guide you.
Suggested foods
: Slices of onion for onion
rings, fish, shrimp
Check this chart for
basic imperial to metric
conversions of weights.
Metric
Imperial
US cups
250ml
8 floz
1 cup
180ml
6 fl oz
3/4 cup
150ml
5 floz
2/3 cup
120ml
4 floz
1/2 cup
75ml
2 1/2 floz
1/3 cup
60ml
2 floz
1/4 cup
30ml
1 floz
1/8 cup
15ml
1/2 floz
1 tablespoon
Imperial
Metric
1/2 oz
15g
1 oz
30g
2 oz
60g
3 oz
90g
4 oz
110g
5 oz
140g
6 oz
170g
7 oz
200g
8 oz
225g
9 oz
255g
10 oz
280g
11 oz
310g
12 oz
340g
13 oz
370g
14 oz
400g
15 oz
425g
1 lb
450g
Food Allergies
Important Note
:
Some of these
recipes may contain
nuts and/or other
allergens.
Please be careful
when making any of
our sample recipes
that you are
NOT
allergic to any of
the ingredients. For
more information on
allergies, please visit
the Food Standards
Agency’s website at:
www.food.gov.uk
