12
RECIPES
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
Fish
Pork 160 °F (71 °C)
Egg Dishes 160 °F (71 °C)
Steaks and Roasts of Beef, Veal or Lamb 145 °F (63 °C)
Ground Beef, Veal or Lamb 160 °F (71 °C)
Whole Poultry (Turkey, Chicken, Duck, etc.) 165 °F
(74 °C)
Ground or Pieces Poultry (Chicken Breast, etc.) 165 °F
(74 °C)
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
145 °F (63 °C)
FRIED CATFISH
4 lbs. fresh or frozen catfish fillets, thinly sliced
1/2 cup prepared mustard
Oil for frying
1 1/2 cups cornmeal
3 tbsp. of your favorite cajun seasoning
Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
Cut fish into 2-inch pieces. Combine fish and mustard; chill
15 minutes.
Preheat oil to 375 º F
(191 °C)
. Combine cornmeal and favor-
ite cajun seasoning; stir well with a whisk. Evenly coat all
sides of catfish with cornmeal mixture. Fry 6 or 8 pieces at a
time for 4 to 5 minutes or until golden.
Remove from hot oil and drain on paper towels.
HOT WINGS
2 gallons oil for frying
2 lbs. chicken wings
1/2 cup butter
10 tbsp your favorite hot sauc
e
Preheat oil to 375 ºF
(191°C)
.
Wash wings, split at each joint, and discard tips.
Deep fry for 10-15 minutes until crispy. Drain well.
Melt butter and combine with hot sauce.
Dip wings in hot sauce.
For more recipes and cooking tips visit us online at
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