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Birds Eye 8 Fish Fingers Crispy Batter
In stock
Product Details:Ingredient Declaration:Nutritional Information:
Product Details
Preparation
Tastiest when GRILLED STRAIGHT FROM THE FREEZER.
Oven cook – From Frozen
- Pre-heat oven 230°C, Fan 210°C, Gas Mark 8, 15-18 mins
- Middle of oven on a baking tray, leaving a space between the fingers
- Turn over after 10 mins
- Cook until crisp and golden
Alternatively, grill
- Pre heat grill, Medium/High 15 mins
- Turn over occasionally
- Cook until crisp and golden
Please ensure food is cooked until piping hot. These instructions are guidelines only. Do NOT refreeze after defrosting.
Storage Instructions
Store in a freezer at -18°C or cooler.
Ingredient Declaration
Alaska Pollock Fillets (FISH) (49%), Rapeseed Oil, Water, Breadcrumbs (WHEAT Flour, Water, Salt, Yeast), WHEAT Flour, Potato Starch, Maize Semolina, Raising Agents (E450, E500)#, Salt, Palm Fat, MUSTARD Flour, WHEAT Starch, Yeast Extract, Skimmed MILK Powder, Natural Flavourings (MUSTARD), Garlic Powder.
# E450 and E500 are the basic ingredients of Baking Powder, which is used to make the batter light and crispy.
Allergen information
For allergens see ingredients in CAPITAL LETTERS.
Other
Alaska pollock fillet fish fingers in a crispy batter, prefried.
Although great care has been taken to remove all bones, some may remain.
Nutritional Information – Adult
| Nutritional Information Per Serving | Nutritional Information Per 100g | ||
| Energy kJ | 1139 kJ | 1051 kJ | 14 % |
| Energy kcal | 273 kcal | 251 kcal | 14 % |
| Fat | 15 | 14 | 21 % |
| Fat of which Saturates | 1.3 | 1.2 | 7 % |
| Carbohydrate | 22 | 20 | – |
| Carbohydrate of which Sugars | 0.8 | 0.8 | – |
| Fibre Dietary | 0.8 | 0.7 | – |
| Protein | 12 | 11 | – |
| Salt | 0.98 | 0.87 | 16 % |
| Iodine | 50 µg | 45 µg | – |
| Iodine % RI | 33 % | 30 % | – |
Nuritional Information Child
| Nutritional Information Per Serving | Nutritional Information Per 100g | |
| Energy kJ | 891 kJ | 1051 kJ |
| Energy kcal | 213 kcal | 251 kcal |
| Fat | 12 | 14 |
| Fat of which Saturates | 1 | 1.2 |
| Carbohydrate | 17 | 20 |
| Carbohydrate of which Sugars | 0.6 | 0.8 |
| Fibre Dietary | 0.6 | 0.7 |
| Protein | 9 | 11 |
| Salt | 0.73 | 0.87 |
| Iodine | 38 µg | 45 µg |
| Iodine % RI | 25 % | 30 % |
Per 4 fish fingers (112g) oven baked provides:
Reference intake of an average adult (8400kJ / 2000kcal)*
Typical values per 100g: Energy 1051kJ / 251kcal
*Children’s nutritional needs differ to those of adults consequently smaller portion sizes may be appropriate.