SKU
34174
| Units | 60x50g |
|---|
Harry Ramsdens Frozen MSC Seaside Battered Pollock Fillets
In stock
£43.01
£43.01
Contains
SKU
34174
| Units | 60x50g |
|---|
Harry Ramsdens Frozen MSC Seaside Battered Pollock Fillets
£43.01
£43.01
In stock
Contains
Frozen uncooked formed pollock fillets in a crispy golden vinegar infused batter, perfect for use in schools. This white fish is a member of the cod family from the north Pacific. Pollock is a more sustainable alternative to cod or haddock, but it's still best to look for sustainably sourced pollock. Serve with chips and mushy peas for a great tasting traditional British dish. The Harry Ramsden's Junior pro ... Read More
Pollock (Gadus chalcogrammus) FISH (50%), WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin) Rice Flour, Water, Salt, Yeast, Maize Flour, Maize Starch, Dextrose, Salt, Sunflower Oil, Sunflower Lecithin, Gram Flour, Tapioca Starch, Malt Vinegar Extract (BARLEY Derived), Citric Acid, Raising Agents: (Disodium Diphosphate and Sodium Bicarbonate), Stabilizer (Xanthan Gum), Acidity Regulator (Sodium Acetate).
Contains
Cereals containing gluten
Fish
ALWAYS READ THE LABEL:
Ingredients (Inc Allergens) can and do change.Here at Thomas Ridley we are continually updating our product database, and make every effort to ensure accurate Allergen data for each product line. If you are concerned about allergens we would always recommend you check the product label before use.
Amount Per 100g Serving
Energy
806Kj/192kCal
Fat (of which)
10.6g
saturates
1.4g
mono-unsaturates
0g
polyunsaturates
0g
transfats
0g
Carbohydrate (of which)
14.1g
sugars
1.2g
polyols
0g
starch
0g
non milk
0g
Cholesterol
0g
fibre
0.5g
protein
10.7g
salt
0.7g
| Weight (Kg) | 4.020000 |
|---|---|
| EAN | 5060329041776 |
| Pack Size | 60 |
| TUC (Outer Barcode) | 05060329041776 |
| MPN | CH362 |
| Preparation | Cook From frozen. Place on a baking tray in a pre-heated oven at 200°C/Gas mark 6 for approximately 15-20 minutes or in an halogen oven at 200°C for approximately 10-15 minutes This is a raw product and must be cooked to a minimum temperature of 75°C for 30 seconds or equivalent and tested with a temperature probe. |
| Data Sheet | Download |
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Harry Ramsden
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