DeLonghi D 44, Инструкция пользователя

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Batter-fried fish
• 1 lb fish fillets, fresh or • 1 recipe beer Batter or
frozen (thawed) Crispy batter (page 13)
• 1/4 tsp salt
Cut the fillets into serving-sized pieces and sprinkle lightly with
salt. If the fillets are more than 1/2 inch thick, cut 3 or 4 slits on
the sides to ensure more even cooking. Dip the fish into the
batter and, with the basket in the lowered position, gently place
the coated pieces in the oil. Fry for 10 - 12 minutes at 320°F or
until golden brown, turning once. Raise the basket and drain
well. Makes 4 servings.
Note: if the fillets stick slightly to the basket, use a long-handled
utensil to dislodge them gently.
Chicken fingers with lemon
• 2 large, whole chicken • 1/2 cup freshly-grated
breasts (skinned and boned) Parmesan cheese (optional)
• 2 eggs, lightly beaten • Lemon wedges
• 1 cup fine, dry breadcrumbs
Cut the chicken breasts into strips 4 inches long and 1/2 inch
wide. Dip each strip into the beaten eggs, then into the
breadcrumbs. Place on the rack to dry for 20 minutes before
frying. Place 5/6 fingers in the frying basket and fry for 3 - 5
minutes at 340°F according to the general instructions. Drain
well. Serve with lemon wedges.
Note: If not using Parmesan cheese in the coating, increase the
amount of breadcrumbs to 11/4 cups.
Crispy fish fillets
• 1/2 cup all-purpose flour • 1/2 cup dry breadcrumbs
• 1 tsp salt • 1 lb fish fillets, fresh or
• 1/8 tsp pepper frozen thawed and cut
• 1 egg, beaten into serving-sized pieces
• 1 tsp vegetable oil
Prepare three shallow dishes, one containing flour, salt and
pepper, one containing beaten egg mixed with oil, and one
containing dry breadcrumbs. Coat the fish with the seasoned
flour, then dip into the egg mixture. Allow excess moisture to
drip off, then coat with breadcrumbs. Place on the rack to dry
for 20 minutes before frying. Place 2/3 fillets in the frying
basket. Following the general instructions, fry for 9 - 11 minutes
at 320°F or until golden brown. serve hot with lemon or tartar
sauce. Makes 4 servings.
Sesame-nut chicken
• 1 egg white, lightly beaten • 1 cup finely chopped
• 3 tbsp medium dry sherry branched almonds or
• 1 tbsp soy sauce walnuts
• 2 tbsp cornstarch • 1/4 cup sesame seeds
• 1 whole chicken breast, • salt
skinned, boned and cut into
1 inch pieces
In a medium-sized bowl, combine the egg white, sherry, soy
sauce and 1 tbsp cornstarch. Mix until smooth. Add the chicken
pieces, tossing to coat well. Cover and marinate at room
temperature for 30 minutes, turning the pieces occasionally. In a
shallow dish, mix together the nuts, sesame seeds and the
remaining 1 tbsp cornstarch. Coat the chicken pieces with the
nut mixture. Following the general instructions, fry for 6 - 8
minutes at 340°F. Drain well, sprinkle with salt and serve
immediately.
573653 GB 5-12-2000 09:37 Pagina 16