COUNTERTOP FRYERS
I. Popular Recipes
TYPE INGREDIENTS MEASURE DIRECTIONS
Breaded Seasoned Flour 6 cups Blot moisture from food portions.
Foods Eggs 1 each Dredge in seasoned flour. Dip in egg
wash. Dredge in fine crumbs. Repeat
Bread crumbs approx. last two steps for thicker crust. NOTE:
cracker crumbs 1 pound for For liquid in egg wash use milk or half
or cornmeal 50 portions milk & half water. If condensed milk is
used, always mix half & half with water.
Milk gives best color, water a tenderer
crust. Fine cracker crumbs or cornmeal
give lighter color than bread crumbs.
Batter Eggs 6 each Sift dry ingredients together. Combine
for Fowl Milk 3 cups with milk, beaten eggs & shortening.
or Fish Flour 4 cups NOTE: Liquid may be half milk, half water
Salt 2 teaspoons or condensed milk & water. Other sea-
Baking Powder 1 tablespoon sonings may be added - pepper, onion,
Shortening 4 tablespoons salt, etc. Keep your batter at room temp-
erature & make small batches frequently.
Breaded Leg of Veal 2-3/4 pounds Cut veal slices into size approximately
Veal Cut 1/4" thick four ounces each. With point of knife
Cutlets Flour 1/4 pound sever all connecting membranes at one
(12 Salt 1/2 teaspoon inch intervals. This is important to pre-
portions) Eggs 2 each vent curling. Dredge in seasoned flour &
Milk 1/4 cup bread crumbs. (See breading directions) Bread
Crumbs 1/4 pound Fry in shortening at 365°F (184.8°C) for 4 to
5 minutes.
Fried Chicken Clean & split chicken in half. Wash & dry.
Chicken 1-1/2 pound fryers 7-1/2 pounds Roll thoroughly in seasoned flour. Fry in
(10 Salt 1 teaspoon shortening at 350°F (176.5°C) for 12 to
portions) Flour 1/2 pound 15 minutes.
Fried Clams 5 dozen Blend flour and seasonings. Stir in milk
Clams Flour 2 cups and beat in eggs. Dry clams and dip in
or Salt 3/4 teaspoon batter. Fry in shortening at 365°F
Oysters Other seasonings to taste (184.8°C) for 2 or 3 minutes.
(10 half Milk 3 cups
dozen Eggs 3 each
portions)
SECTION 3 - OPERATION
19
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