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Our go-to choice for a versatile blend that works in place of plain flour. Great for a whole sea of recipes - from savoury staples to sweet treats. Coat your fish, prawns, or whatever you’d like deep-fried in the flour before dipping it into our Fish & Chips Batter Mix (sold separately) and tossing it into the fryer.

Ingredients: Wheat flour, benzoyl peroxide

Approximate Weight: 1kg
Country of Origin:

Here's the recipe guide for the best darn Fish & Chips ever:

Batter Prep
1. Weigh out 100g of GFM’s Fish & Chips Batter Flour. 
2. Add 170ml water, 1/2 tsp salt and1/2 tsp pepper.
3. Mix with a whisk or blender and chill for a minimum of 6 to 24 hours (for the best consistency, prepare and rest 24hrs in advance - the Batter will last for up to 3 days in the chiller). 

Ready Your Station
1. Preheat your deep fryer from 200°C to 220°C.
2. Pour some of GFM’s Coating Flour onto a flat plate for coating.
3. Remove the Batter from the chiller.

Get Cooking
1. Coat each fish fillet with the Coating Flour.
2. Dip fish into Batter, remove, and drip excess for a few seconds.
3. Fry each strip for 6 to 8 mins or, till golden brown.
4. Remove the fries from the freezer and fry away for 3 to 4 mins or, till golden brown.

Vendor: Greenwood Fish Market
Country of Origin: Singapore