King Kooker® Blackened Fish
Ingredients:
2 pounds – ½” fish fillets
1 – 6 oz. bottle of King Kooker® Blackened Redfish Seasoning
½ pound of butter (2 sticks), melted
Preparation: Wash the fish fillets and pat dry. Dip each fillet into the butter, coating both sides. Sprinkle
both sides of the fillets generously with the King Kooker Blackened Redfish Seasoning.
Cooking: Place the King Kooker® Unique Deep Fryer Dutch Oven on the outdoor cooker, and light the
outdoor cooker according to the directions in the cooker manual. Heat the pot for at least 10 minutes,
so that the pot gets almost white hot – hot enough to see the “flame circle” in the inside center of the pot
bottom. This recipe produces lots of smoke.
Drop a fillet into the bottom of the pot and cook for 45 seconds on each side, or until the fillets appear
to flake easily when pressed with a spatula. Remove from the pot. Place on the raised side level of the
pot to keep warm. Continue cooking until all fillets have been cooked. Always immediately turn off the
cooker when cooking is complete. Serve the fillets piping hot. Enjoy!
King Kooker® Deep Fried Hot Wings
Ingredients:
3-5 pounds of chicken wings, thawed, washed and dried
1 – 7 oz. bottle of King Kooker® Cajun Seasoning
1 Gallon Liquid Vegetable Oil for Frying
For Sauce:
2 sticks of butter
2 oz. Tabasco or your favorite hot sauce
Preparation: Wash and pat dry the thawed wings. Sprinkle generously with King Kooker® Cajun Sea
-
soning.
Cooking: Place the King Kooker® Unique Deep Fryer Dutch Oven on the outdoor cooker. Pour 1 gallon
of cooking oil into the pot. Light the outdoor cooker according to the directions in the cooker manual.
Use a deep fry thermometer to monitor the temperature of the cooking oil. When the cooking oil reached
300
°
F to 325
°
F, place a layer of wings into the cooking oil. Cook approximately 12 minutes per batch,
until done. Wearing mitts, remove the wings from the pot with a skimmer or tongs. Place onto a platter
to cool. Cut the thicker part on one of the wings to check for doneness. Place another batch into the
pot, and cook in batches until all wings are cooked. Keep the cooking oil at 300
°
F to 325
°
F throughout
the cooking process, monitoring the temperature of the oil with the deep fry thermometer. Always
immediately turn off the cooker when the cooking is complete.
For extra flavor, prepare a sauce using the butter and tabasco. Melt the butter, stir in the tabasco, and dip
each wing. Arrange the wings on a platter for serving. Enjoy!
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Summary of Contents for 1202F
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