Ingredients: SALT, MALT VINEGAR POWDER (MALTODEXTRIN, FOOD STARCH-MODIFIED AND MALT VINEGAR), WORCESTERSHIRE SAUCE POWDER (CORN SYRUP SOLIDS, SALT, CARAMEL COLOR, GARLIC, SUGAR, SPICES, SOY SAUCE SOLIDS [NATURALLY FERMENTED WHEAT AND SOYBEAN, SALT, MALTODEXTRIN, CARAMEL COLOR], PALM OIL, TAMARIND, NATURAL FLAVOR, AND SULFITING AGENT), ONION, BROWN SUGAR, GARLIC AND SPICES. 100% Kosher.
Allergens: Contains gluten and/or soy
Allergens: Contains gluten and/or soy
Chef's Recipe for Dover Malt Sea Bass: Clean and rinse 6 medium filets of Sea bass, sole or flounder and cut into 3 inch pieces. Add 1/2 packet of Dover Malt Seasoning to 1 1/2 cups milk and Soak the fish in milk for 1 - 12 minutes turning frequently. Dip seasoned fish into flour until dry. Fry fish in 1/2 inch of very hot canola or olive oil heated in saute' pan. Turn often and fry until golden brown. Sprinkle remaining seasoning over finished filets and serve with potato wedges and sliced lemons for garnish.
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
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