How to make
For fish & chips and a crispy touch to every dish!
500 gr batter mix and 600 ml water
> Just stir and your batter is ready
> Correct ratio = perfect crispiness
No time to fry right away?
> Unrivalled crispiness after regenerating
> 190° | 5-10% stoom
The crispy for the chef
> From crispy starters to the perfect fish chips
> Frying batter
> Predust
> Salpicon
> Pastry