RECIPES
Deep Fried Fish
3/4 cup (180 ml)
corn starch
¼ cup (60 ml)
flour
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 fish
Add all dry ingredients to a bowl and mix. Add beer and egg, stir until
smooth. Cut fish into 7.5cm (3”) lengths.
Set the temperature according to the Temperature Chart and follow the
directions in the How to Use section.
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 flour
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 flour and remaining ingredients in a plastic
bag. Remove chicken strips from mixture and let excess moisture drip off. Add
a few 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.
Set the temperature according to the Temperature Chart and follow the
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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