"Restaurant-style crunch with our famous wet batter. Smooth, golden finish."
The original pub-style batter that started it all. This isn't just a coating; it's a golden seal that locks in the fish's natural moisture while puffing up into a light, airy crunch. It delivers that authentic 'fish and chips' experience right in your own kitchen—no passport required.
Make sure your oil is at a steady 375°F for that perfect puff and golden color.
Heat vegetable oil in a heavy saucepan, skillet or preferably a deep fryer to 350° F.
Combine 2 cups of Andy's Golden Fish Batter with 1-1/3 cups of water. Mix thoroughly until smooth.
Sprinkle remaining dry batter mix over pieces of fish for a light dusting (this helps batter mold to fish).
Place fish into batter mixture a few pieces at a time. Make sure pieces are evenly coated with batter.
Fry fish or seafood for 3-5 minutes or until internal temperature of 145° F.
Remove from oil, place on paper towel to absorb excess oil.
Use caution when cooking with hot oil.
Enjoy your distinct taste of St. Louis. Don't forget to take a photo and tag us @AndysSeasoning
Our Andy's Golden Fish Breader is the key to that authentic restaurant flavor. Crafted with premium spices and grains for over 40 years.
100% Authentic St. Louis Flavor