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High Liner - Fish In Tempura Batter

High Liner - Fish In Tempura Batter, 700 Gram

$12.59$1.80/100g

Description

The familiar High Liner blue box of Family Favourites has been a staple in Canadian kitchens for generations. These mild-tasting, minced fish fillets coated in Tempura savoury, crispy batter are the perfect size for your little ones but with enough crunch and flavour to suit your tastes. They have 12 g of protein per 117 g serving and contain no artificial colours, flavours or preservatives. Cook them in your air fryer in just 14-16 minutes.

Ingredients

Minced fish fillets (pollock or haddock), Canola oil, Water, Flour (wheat, corn), Toasted wheat crumbs, Modified corn starch, Wheat starch, Modified milk ingredients, Sugar, Soy protein, Baking powder, Seasonings (spices, onion, garlic), Salt, Sodium phosphate (to retain moisture). Contains: Pollock or haddock (fish), Wheat, Milk, Soy.

Nutrition Facts

Serving Size per 2 port
Calories 280
% Daily
Value*

Fat18g
24 %

Saturated Fat1.5g
8 %
+ Trans0g

Carbohydrate20g

Fibre1g
4 %
Sugars1g
1 %

Protein12g

Cholesterol35mg

Sodium290mg
13 %

Potassium200mg
4 %

Calcium20mg
2 %

Iron1.25mg
7 %

*5% or less is a little,
15% or more is a lot
Product Number: 00061763041341

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Description

The familiar High Liner blue box of Family Favourites has been a staple in Canadian kitchens for generations. These mild-tasting, minced fish fillets coated in Tempura savoury, crispy batter are the perfect size for your little ones but with enough crunch and flavour to suit your tastes. They have 12 g of protein per 117 g serving and contain no artificial colours, flavours or preservatives. Cook them in your air fryer in just 14-16 minutes.
Product Number: 00061763041341

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Disclaimer

The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.

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