Ingredients: Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Modified Corn Starch, Salt, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate, and Monocalcium Phosphate), and Spices (Including Celery Seed, and Black Pepper).

Ingredients: Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Modified Corn Starch, Salt, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate, and Monocalcium Phosphate), and Spices (Including Celery Seed, and Black Pepper).

Deep fry: all you need: 1 cup batter mix 2/3 cup ice cold water 1������ lbs. fish fillets vegetable oil pour oil into deep layer, large heavy skillet or saucepan, filling no more that 1/3 full. heat oil to 375������f on medium heat. 1. stir batter mix and water in medium bowl until smooth. 2. dip fish, cut into serving-size pieces, into batter. shake off excess. carefully add fish, several pieces at a time, to hot oil. 3. fry 3 to 5 minutes, turning once to brown evenly, until fish is golden brown and flakes easily with a fork. drain on paper towels. best with cod, flounder, tilapia, or trout. to coat 3 lbs. fish fillets, use 1 box batter mix and 1������ cups water. serve with mccormick������ cocktail sauce or tartar sauce.

Deep fry: all you need: 1 cup batter mix 2/3 cup ice cold water 1������ lbs. fish fillets vegetable oil pour oil into deep layer, large heavy skillet or saucepan, filling no more that 1/3 full. heat oil to 375������f on medium heat. 1. stir batter mix and water in medium bowl until smooth. 2. dip fish, cut into serving-size pieces, into batter. shake off excess. carefully add fish, several pieces at a time, to hot oil. 3. fry 3 to 5 minutes, turning once to brown evenly, until fish is golden brown and flakes easily with a fork. drain on paper towels. best with cod, flounder, tilapia, or trout. to coat 3 lbs. fish fillets, use 1 box batter mix and 1������ cups water. serve with mccormick������ cocktail sauce or tartar sauce.