Salton DF1233 Instruction Booklet - Recipes
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)
parmesan 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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