Description: Malt vinegar powder and Worcestershire powder are combined for a distinctly British flare. Basil and thyme make this international composition fantastic on halibut, sea bass, rockfish and chicken.
Chef Recipe for Dover Malt: 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 10 - 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.
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. CONTAINS: SOYBEAN, WHEAT AND GLUTEN.
Allergens: Soybean, Wheat, Gluten
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