11
OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED
FRIED FISH, HOT WINGS & BOILED SEAFOOD
BUFFALO WINGS
1 gallon vegetable oil
24 chicken wings
1 small bottle of hot sauce (your choice)
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup butter or margarine, melted
1 teaspoon white vinegar
Pinch of garlic salt
Celery sticks (Optional Side Dishes)
Blue cheese dressing
Thaw wings (if frozen) and place into
basket. Pour 1 gallon of oil/grease into a
10 1/2-quart pot and bring temperature
to 350°F. (CAUTION: HOT) Slowly
place the basket of wings into grease
and cook 8 to 12 minutes. Remove and
drain wings; pour into bowl. Mix hot
sauce with remaining ingredients. Pour
over wings, mix well, and serve.
LOW COUNTRY BOIL
1 lb. shrimp
1 lb. craw fish
1 lb. link sausage
8 pieces of short ear corn
2 bags of crab boil mix
2 lbs. of whole new potatoes
Use a large pot and bailing basket,
add water and 2 bags of crab boil mix
to the pot and bring water to a boil.
Allow water to boil for 15 minutes and
add sausage (cut sausage in 1/4-inch
thick slices). Three minutes later, add
potatoes; 3 minutes later, add corn; 3
minutes later, add shrimp and craw
fish together; 3 minutes later, remove
and serve.
For a Cajun flair, pour on top of
newspaper in the middle of your table
and enjoy.
CAJUN-FRIED FISH
4 fresh or frozen catfish, red snapper
or fillets, 1/2- to 3/4-inch thick
(1 to 1 1/4 lbs.)
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon dried basil, crushed
1 teaspoon onion powder
1/2 to 1 teaspoon ground red pepper
1/2 teaspoon garlic salt
1/2 teaspoon ground white pepper
1/2 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon black pepper
1/4 teaspoon ground sage
1/4 cup margarine or butter
Thaw fish, if frozen. In a shallow
mixing bowl, combine flour, cornmeal,
basil, onion powder, red pepper, garlic
salt, white pepper, thyme, black pepper,
butter and sage. Coat both sides of the
fish with the flour mixture. Bring 1 gallon
of oil to 350°F and deep fry for 3 to 4
minutes.
DEEP FRIED ONION
4 Med. Onions
Cajun Seasoning
Pill the outer skin off the onion. Next
cut about a 1/4” off one end of the onion
creating a flat top.Cut from the flat part of
the onion down but not all the way
through (1/4” from the bottom). Repeat
this step 3 to 4 more times in a pie shape.
Loosen up the onion with your fingers and
season the outside and inside of the
onion. Fry the onion for 3 to 4 minutes flat
side down in 350°F cooking oil.
Send us your recipe We would love to try it.
Marketing Dept.
Masterbuilt Mfg. Inc.
450 Brown Ave Columbus, GA 31906
12
Dry Seasonings
Kickin’ Cajun Seasoning for Frying Turkeys
Steak Seasoning for Frying or Grilling
BBQ Rub for Smoking Ribs
Injectable Turkey Marinades
Garlic & Herb
Buttery Creole
Glazing Honey
Marinades
Sizzlin Steak
Kickin Cajun Hot Wing Sauce
BBQ Sauces
Hot and Spicy
Grandma’s Mild
Fish and Seafood Batters
Original Crispy Batter
Original Crispy Cajun Batter
Southern Style Corn Meal Breading
Spices, Marinades, BBQ Sauces, and Batters
Ask About Our Spice Kit
Turkey Kit
Steak and BBQ Kit
Fish & Wing Kit
Call 1-800-489-1581
for Information
10” Thermometer
Model # DF10
6” Thermometer Injecting Syringe
Model # DFTH Model # Is35
Cooker and Grill Mat
Model # DGM
Call 800-489-1581
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