36 • NuWave PIC2 Complete Cookbook
• 37
Battered Fried Shrimp
Serves: 4-6
2 pounds uncooked shrimp, peeled and
deveined, tails left on
1 cup all-purpose flour
½ teaspoon sugar
½ teaspoon salt
1 cup ice water
1 egg
1 large bottle vegetable oil, portioned
into 6 cups and 2 tablespoons
Directions:
1. Heat oil in a large heavy pot on
Medium- high (375°F).
2. In large bowl, mix flour, sugar and
salt.
3. Add ice water, egg and 2
tablespoons oil to flour mixture to
make batter.
4. Dry shrimp thoroughly.
5. Holding shrimp by tails with tongs,
dip them into batter one at a time.
6. Carefully place shrimp in pot and
fry for about 2 minutes or until
golden brown.
7. Transfer to paper towel to drain,
keeping shrimp warm location.
8. Continue to cook remaining shrimp.
9. Serve immediately.
Tip: Test you oil by using a toothpick.
Drop the toothpick in the oil; if it
fries, then the oil is hot enough.
Fried Catfish
Serves: 4
8 (4-ounce) catfish filets
½ cup buttermilk
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon black pepper
1 teaspoon salt
3 cups canola oil or olive oil
Directions:
1. Place catfish in medium, shallow
bowl.
2. Pour buttermilk over fish and let sit
for 15-20 minutes.
3. Meanwhile, in another medium bowl,
add all dry ingredients and stir
together.
4. Dip fish into cornmeal mixture to coat
completely; place in single layer on
plate, ensuring that they do not
overlap.
5. Heat oil on Medium-High (375°F).
6. Place catfish in oil, being careful not
to overcrowd, and cook for 5-6
minutes or until catfish turns golden
brown.
7. Transfer to paper towel to drain and
continue to cook remaining catfish.
Tip: If you don’t have buttermilk, mix
together regular milk and 1
tablespoon vinegar.
• Fry only 2-3 pieces at a time, so as
to not overcrowd the pot.
Pasta, Grains
& Rice
Tips for Pasta, Grains & Rice
•
Under dry conditions, rice can be
stored for up to 1 year at room
temperature.
•
Rinsing rice gives it a lighter
consistency.
•
If you forget to presoak beans,
place them in 3 cups water for
every 1 cup of beans, then bring to
a boil on Max/Sear for 2 minutes.
Remove from heat, cover and soak
beans for 1 hour.
•
Fresh pasta cooks more quickly
than dry pasta.
•
Some pasta, such as lasagna,
manicotti and cannelloni, can be
used without being precooked.
These are called no-bake pasta.
•
Not sure which type of pasta will
complement the dish? As a rule of
thumb, small pastas, such as orzo,
are ideal for clear or hearty soups.
Curved, twisted or tube-shaped
pastas, such as penne, are perfect
for tomato sauces. Ridged pastas,
such as rigatoni, are best used
with meat sauces. Smooth pastas,
such as fettuccine, complement
cream sauces.
