RECIPES
Deep Fried Fish
3/4 cup (180 ml) corn starch
¼ cup (60 ml) our
1 tsp. (5 ml) baking powder
½ tsp. (3 ml) salt
¼ tsp. (1.5 ml) pepper
1/3 cup (125 ml) beer
1 egg, slightly beaten
2 lbs. (900 g) white sh
Add all dry ingredients to a bowl and mix. Add beer and egg, stir until
smooth. Cut sh into 3” (7.5 cm) lengths.
Follow directions in the How to Use section and turn the Temperature
Control Knob to approximately 160°C/325°F.
Cook until batter is golden brown. Drain then place on paper towels.
Chicken Fingers
1 lb. (450 g) boneless chicken breasts
2 cups (500 ml) milk
2 eggs
1-1/2 cups (375 ml) all purpose our
2/3 cup (170 ml) parmeasan cheese
1 tsp. (5 ml) chili spice
2 tsp. (10 ml) oregano
2 tsp. (10 ml) basil
2 tsp. (10 ml) garlic powder
Cut chicken into strips. Combine milk and egg. Place chicken strips
in mixture and soak for 30 minutes. Combine our and remaining
ingredients in a plastic bag. Remove chicken strips from mixture and
let excess moisture drip off. Add a few of chicken strips at a time to the
plastic bag and shake. Place chicken strips on a platter and chill in the
refrigerator for several hours.
Follow directions in the How to Use section and turn the Temperature
Control Knob to 180°C/350°F.
Follow directions in the How to Use section.
Place chicken strips a few at a time into the hot oil. Fry until golden
brown and crispy. Drain then place on paper towels.
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