Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Beer Battered Fish
For your next get-together, why not have a fish fry? This homemade batter is super-easy to put together, and oh-so-delicious! Put some thought in to the beer you choose to make the batter with, it is the main flavor element in the batter, along with our Blackening Seasoning. You may choose your favorite light, white fish too; Tilapia, Pollock, or Cod would be perfect in this recipe.
Level of Difficulty:Easy
Cook Time:1 Hours
Prep Time:30 Minutes
- 1 1/2 pounds
Pollock fish fillets
- 2 cups
- 1 tablespoon
- 1 teaspoon
- 1/2 teaspoon
- One 12-ounce can
cornstarch for dredging
oil for frying*
Pour your oil in to a large Dutch oven, or your favorite fryer. Attach a temperature gauge to the side. Turn on the heat and bring it up to 350-degrees. Keep in mind this can take up to 45 minutes!
In a large bowl, combine the flour, baking powder, salt, and Blackening Seasoning together. Pour in the beer, stirring as you go. It will foam up and bubble, just stir until most of the lumps disappear. Cover and place in the fridge for 30 minutes to let the flavors marinate a bit.
Meanwhile, rinse your fish, and slice in half. This makes frying them more manageable.
Add 1/2-3/4 cup of cornstarch into a small bowl for dredging the fish.
Once the oil is up to temp, remove the batter from the fridge.
Take a slice of fish, and slide it through the cornstarch. Shake off the excess. Dip in to the batter, coating each side.
Carefully dip the tip of the fish in to the hot oil for a few seconds. It should immediately start to firm up. Let the rest of the piece slide in to the oil. Flip over to cook both sides evenly, fry until it is dark golden brown.
Keep an eye on the temperature of the oil, chances are after dropping a few pieces of fish in, the temp will drop. This is a good reason not to overcrowd your fryer.
Once you have fried one piece of fish, remove it to a cooling rack placed over a cookie sheet to let the excess oil drip off. Slice it in half to make sure the batter is completely cooked, and the fish is done. Continue on with the remaining fish, careful not to over-crowd the pot.
After the fish has dripped the excess oil off, remove the cooked fish to a 200-degree oven in a large baking sheet. This will keep the fish warm until you are done frying.
* Keep your oil smoke point in mind. I used refined corn oil for frying, it is cheaper than some oils and still has a high smoke point. Other oil choices would be canola, safflower, vegetable, peanut or an extra light olive oil.