Fogdog

23/07/2026

Schnitzel night, sorted. 👊

Crumbed chicken (or pork) schnitzel, roast potatoes, a green salad on the side – some combinations don't need improving.

Our Premium Gluten Free Breadcrumbs are the coarse-crumb kind, so you get that proper crunchy, golden coating without any of the usual GF breadcrumb compromises.

Simple schnitzel, serves 4:

4 chicken breasts, butterflied and flattened
1 cup Fogdog Premium Gluten Free Breadcrumbs
2 eggs, beaten
Salt and pepper
Oil and a k**b of butter, for frying

Dip each piece in egg, then press firmly into the breadcrumbs to coat both sides. Fry in hot oil and butter until golden and crisp, a few minutes each side. Serve with roast potatoes, a crisp salad, and wedges of lemon.

Shop our gluten free range 👉️ https://www.fogdog.co.nz/collections/gluten-free-range

21/07/2026

🍠 Baked Kumara Fritters with Lime Mayo 🍠⁠
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This is a great gluten free fritter recipe that’s fun, healthy and easy to make…⁠
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INGREDIENTS 🧂 (makes 5-6 fritters)⁠
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95g Fogdog Gluten Free Fantastic Fritter Mix⁠
120ml water⁠
1 medium sized orange kumara⁠
1 tsp cumin⁠
1 tsp paprika⁠
4 grinds of salt and pepper⁠
Sunflower oil⁠
1 Tbsp lime juice⁠
4 Tbsp mayo ⁠
Handful of chopped coriander⁠
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INSTRUCTIONS 🧑‍🍳⁠
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1. Preheat the oven to 180°C. Place the whole kumara in an oven tray and bake in the oven for 1 hour. Then take it out of the oven and leave to cool in the fridge for a few hours.⁠
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2. Remove the skin from the baked kumara and then chop it into large chunks. Put the chunks in a small bowl and mash it with a fork.⁠
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3. In a medium-sized mixing bowl, add 95g of Fogdog Fantastic Fritter Mix and 120ml water. Whisk until thick and smooth.⁠
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4. Add the mashed kumara, spices, salt and pepper to the batter. Mix well.⁠
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5. Preheat the oven to 180°C again. ⁠
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6. Drizzle a large baking tray with oil, then scoop tablespoonfuls of batter into the tray. Press them into rough circles and bake for 20 minutes, flipping them over halfway through. ⁠
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7. Stir the lime juice in with the mayo and serve alongside the baked fritters. ⁠

8. Garnish with chopped coriander and enjoy!

https://www.fogdog.co.nz/blogs/news/baked-kumara-fritters-with-lime-mayo

19/07/2026

Your Friday night fish and chips sorted with Fog Dog

16/07/2026

Fish and chips, sorted. 🐟

Fogdog's Crispy Batter is the shortcut every kitchen needs – no flouring, no fiddly measuring, just batter and beer (or soda water if that's more your Tuesday night). Mix it up, dunk your fillets, and fry till golden.

Light, crunchy, and ready in minutes. The kind of fish and chips night the whole family turns up for.

Grab a pouch and get frying. 🧑‍🍳

https://www.fogdog.co.nz/products/crispy-batter

14/07/2026

😘 Chicken Casserole with Panko Parmesan Topping 😘⁠
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INGREDIENTS 🧅⁠ (serves 2)⁠
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275 g Chicken breast (boneless, skin off), cut into bite-sized pieces⁠
1 tbsp Olive oil⁠
½ Onion, diced⁠
1 clove of Garlic, crushed⁠
1 Carrot, diced⁠
1 Celery stalk, sliced⁠
¼ Cauliflower, divided into florets⁠
½ C Frozen peas⁠
½ tsp Dried thyme⁠
½ tsp Dried oregano⁠
½ C Chicken stock⁠
½ C Cream⁠
½ C Fogdog Premium Panko Breadcrumbs⁠
¼ C Grated Parmesan cheese⁠
1 tbsp Butter, melted⁠
¼ tsp Garlic powder⁠
¼ handful Italian flat leaf parsley, roughly chopped⁠
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METHOD 🧑‍🍳⁠
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1. Heat the oven to 190°C.⁠
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2. Heat the olive oil in a large frying pan over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and transfer to a lasagne style baking dish.⁠
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3. In the same pan, add the onion and garlic. Cook for 7-8 minutes until the onion has softened.⁠
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4. Add the carrots, celery and cauliflower to the pan. Cook for about 5 minutes, or until the vegetables start to soften.⁠
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5. Stir in the peas, dried thyme, dried oregano and season with salt and black pepper. Cook for another 2 minutes.⁠
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6. Pour in the chicken stock and cream. Stir everything together and let it simmer for 5 minutes.⁠
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7. Transfer the contents of the frying pan to the baking dish.⁠
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8. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, garlic powder, and salt. Mix well.⁠
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9. Sprinkle the breadcrumb mixture evenly over the chicken and vegetables in the baking dish.⁠
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10. Bake for 25-30 minutes, covering with foil if the top browns too quickly.⁠
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11. Remove the casserole from the oven and let it cool for a few minutes before serving.⁠

https://www.fogdog.co.nz/blogs/news/chicken-casserole-with-panko-parmesan-topping

09/07/2026

Beer battered oysters with wasabi mayo 🤩

Created by using our Original Crispy Batter.

So good!

https://www.fogdog.co.nz/products/crispy-batter

07/07/2026

🍅 Crunchy Arancini with Tomato Dipping Sauce 🍅

Crispy on the outside, molten in the middle – arancini are the best thing you can do with leftover risotto. Fogdog's Premium Gluten Free Breadcrumbs give these a genuinely golden, crunchy coating that holds up beautifully whether you fry or bake them. Serve with a rich tomato dipping sauce and you've got a bonafide crowd-pleaser.

INGREDIENTS 🥚 (makes roughly 16)

For the arancini:

600g cold risotto
100g taleggio (or mozzarella) cut into 16 small chunks
100g frozen peas, thawed
1 lemon, zested
2 eggs, lightly beaten
150g Fogdog Premium Gluten Free Breadcrumbs
Neutral oil, for frying
Flaky sea salt and finely grated parmesan, to finish

For the tomato dipping sauce:

2 x 400g cans crushed tomatoes
3 cloves garlic, crushed
250ml red wine
250ml stock
2 tbsp tomato paste
1 tbsp sugar
1 tsp finely chopped parsley
1 tsp thyme leaves
Salt and freshly ground black pepper

METHOD 🧑‍🍳

1. Start with the tomato sauce. Combine all the sauce ingredients in a pot and simmer uncovered for 30 minutes, stirring occasionally, until thickened and deep in flavour. Season to taste and set aside – it reheats beautifully, so this can be made a day ahead.

2. Tip the thawed peas and lemon zest into the cold risotto and mix well to combine.

3. To make the arancini, take about 40g of cold risotto in the palm of your hand and press a chunk of taleggio into the centre. Add another 20g or so of risotto on top to fully enclose the cheese, then roll firmly into a ball. Repeat until all the risotto is used.

4. Dip each ball in beaten egg, then roll in Fogdog Premium Gluten Free Breadcrumbs until well coated all over. Arrange in a single layer on a lined tray, cover, and refrigerate for at least 1 hour – or up to 12 hours if you've got time.

5. To fry, pour enough neutral oil into a heavy-based pot to reach about 4cm deep. Heat until a breadcrumb dropped in sizzles immediately. Cook the arancini in batches, turning occasionally, until deep golden all over and the cheese inside has melted. Don't overcrowd the pot. Drain on paper towels or a metal rack.

6. Sprinkle with flaky salt and a little grated parmesan. Serve immediately with the warm tomato dipping sauce alongside.

To bake instead: Preheat oven to 180°C fanbake. Arrange arancini on a lined tray, brush or spray with oil, and bake for 20 minutes until golden and crisp.

https://www.fogdog.co.nz/blogs/news/crunchy-arancini-with-tomato-dipping-sauce

02/07/2026

🐟️ Mediterranean Baked Fish with Tartare Sauce 🐟️⁠
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Quick and tasty gluten free crumbed fish fillets in a one-pan bake.⁠
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INGREDIENTS 🥚 (serves two)⁠
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Tray Bake:⁠
4 fresh Tarakihi fillets⁠
¼ cup plain flour⁠
1 egg⁠
¾ cup Fogdog Premium Gluten Free Breadcrumbs⁠
2 tbsp olive oil⁠
100g green beans⁠
6-8 tomatoes on vine⁠
8 small new potatoes, halved⁠
1 bunch asparagus⁠
6-8 red baby capsicums⁠
Handful of black olives⁠
Sea salt and freshly ground black pepper⁠
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Tartare Sauce:⁠
3 tbsp mayonnaise⁠
3 tbsp fresh parsley and dill, chopped (plus a little extra for serving)⁠
2 tsp capers, chopped⁠
Juice of half a lemon⁠
Sea salt and freshly ground black pepper⁠
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INSTRUCTIONS 🧑‍🍳⁠
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1. Heat oven to 200°C. Coat the fish fillets in flour, then in the beaten egg, then in the breadcrumbs, and set aside.⁠
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2. Prepare vegetables: cut potatoes in half lengthways, top beans, remove woody asparagus ends and halve, halve capsicums and remove seeds and stalks.⁠
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3. In a large shallow baking dish, toss the potatoes in one tablespoon of olive oil, season with salt and pepper, and bake for 15 minutes (until just cooked through).⁠
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4. Add in all the other vegetables, and then carefully place the fish fillets on the top. Drizzle with the remaining olive oil and season with salt and pepper.⁠
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5. Bake for another 15-20 minutes or until the fish is cooked through, and the vegetables are starting to brown a little at the edges.⁠
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6. While the bake is in the oven, prepare the sauce by combining all the ingredients and whisking together.⁠
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7. When the bake is ready, divide over two plates and dollop with tartare sauce and sprinkle with more fresh parsley and dill.

https://www.fogdog.co.nz/blogs/news/gf-mediterranean-baked-fish-with-tartare-sauce

30/06/2026

Don't miss our 20% off winter special! Ends Sunday 5th of July. ⏳️

🍺 Crispy Batter
🌽 Fantastic Fritter Mix (gluten free)
🍗 Kentucky-Style Coating Mix (gluten free)

All on sale now. Plus FREE SHIPPING on orders over $50.

The crunch upgrade your winter cooking needs.

Shop here... https://www.fogdog.co.nz/collections/our-range

29/06/2026