King Kooker CS14 - Recipes; Fried Seafood Recipe; Fried Chicken Recipe; Blackened Fish Recipe

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Fried Seafood
Wash and drain seafood. Remove any excess moisture. This will reduce splashing and popping
in hot oil. Thoroughly coat seafood with King Kooker
®
Seasoned Fish Fry. Place in oil or shortening at
325 - 350°F (163- 177°C) and cook until golden brown on all sides. Heavier breading may be obtained
by dipping seafood in a mixture of egg and milk before coating with seasoned fish fry.
Fried Chicken
Ingredients: Chicken, oil, milk, eggs, Chicken Fry, skillet or aluminum pot.
Cut, wash and drain chicken pieces. Dip pieces into a mixture of beaten egg and milk. Coat with
Chicken Fry. Heat oil to 350°F (177°C). Place chicken into oil and cook until done. Cooking outdoors
with a large skillet allows for larger quantities to be prepared in less time.
Blackened Fish
Heat a cast iron skillet for at least ten minutes on your King Kooker®. Allow the skillet to get almost
white hot -- hot enough to see the “flame circle” in the center of the skillet. This recipe produces lots
of smoke.
Fish fillets should be 1/2” (1.25 cm) thick for best results. Dip fillets in melted butter or margarine
and shake King Kooker
®
Blackened Redfish Seasoning on both sides of fillets. Drop into the skillet
and cook for 45 seconds on each side. Serve piping hot.
Barbecue Shrimp
Ingredients: 2 lbs. large shrimp, 1 stick butter or margarine, 4 tablespoons King Kooker
®
Blackened Redfish Seasoning.
Melt butter over medium heat in a pot large enough to hold all ingredients. Add seasonings and
shrimp. Cover the pot and cook for 10 minutes. Stir occasionally. Shrimp are ready when they are a
pretty pink color.
SECTION III
RECIPES