Toastess Elegance TDF-20 Mode D'emploi page 18

Booklet TDF-20 6/15/04
RECIPES
Deep Fried Fish
3
/ cup (180 ml)
4
1
/ cup (60 ml)
4
1 tsp. (5 ml)
1
/ tsp. (3 ml)
2
1
/ tsp. (1.5 ml)
4
1
/ cup (125 ml)
3
1
2 lbs. (900 g)
Add all dry ingredients to a bowl and mix. Add beer and egg, stir until
smooth. Cut fish into 3" (7.5 cm) lengths.
Preheat to 160°C
Follow 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)
2 cups (500 ml)
2
1-1/2 cups (375 ml) all purpose flour
2/3 cup (170 ml)
1 tsp. (5 ml)
2 tsp. (10 ml)
2 tsp. (10 ml)
2 tsp. (10 ml)
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 of 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.
Preheat to 180°C
Follow 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.
11:34 AM Page 18
corn starch
flour
baking powder
salt
pepper
beer
egg, slightly beaten
white fish
boneless chicken breasts
milk
eggs
parmeasan cheese
chili spice
oregano
basil
garlic powder
8