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Birds Eye Frozen Battered Cod Fillets X 4

Birds Eye Frozen Battered Cod Fillets X 4
Each

Birds Eye Frozen Battered Cod Fillets X 4

Birds Eye Frozen Battered Cod Fillets X 4
each

Birds Eye Frozen Battered Cod Fillets X 4

Currency 68.25 This product is unavailable at the moment

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Overview

Great for a fish and chips night at home, this pack of four battered cod fillets are lightly fried to crispy perfection.

Details

Keeping your freezer stocked is the perfect way to ensure you are always prepared for any occasion, frozen meats, vegetables, fruits and desserts are all great to have on hand for those impromptu dinner parties or to help rustle up a splendid family lunch.

Preparation Guidelines

Keep frozen

Ingredients

Cod (Fish) (54%), Batter Coating*, Rapeseed Oil. *Batter Coating (Fortified Wheat Flour (Wheat, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Starch (Potato, Wheat), Flour (Rice, Maize), Salt, Raising Agents (Diphosphates, Sodium Carbonates), Dextrose, Palm Fat, Skimmed Milk Powder, Mustard, Natural Flavourings, Pepper Extract.

Allergies

Contains wheat and milk ingredients

Brand

Birds Eye

Details

Keeping your freezer stocked is the perfect way to ensure you are always prepared for any occasion, frozen meats, vegetables, fruits and desserts are all great to have on hand for those impromptu dinner parties or to help rustle up a splendid family lunch.
Keep frozen
Cod (Fish) (54%), Batter Coating*, Rapeseed Oil. *Batter Coating (Fortified Wheat Flour (Wheat, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Starch (Potato, Wheat), Flour (Rice, Maize), Salt, Raising Agents (Diphosphates, Sodium Carbonates), Dextrose, Palm Fat, Skimmed Milk Powder, Mustard, Natural Flavourings, Pepper Extract.
Contains wheat and milk ingredients
Birds Eye

Nutrition Facts

Typical value per 100g


Amount Per Serving
Calories 230


% Daily Value


Total Fat 13g


Saturated Fat 1.2g


Total Carbohydrates 17g


Sugar 0.5g


Dietary Fiber 0.5g


Protein 11g

Percent Daily Values are based on a 2,000 calorie diet.
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