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BATTER VARIETIES
The following are a few quick recipes for different kinds of batter to use with a variety of foods.
EGG BATTER:
Combine 2 egg yolks, 3/4 cup of fl our, 1 teaspoons of vegetable oil, 1/2 teaspoon of salt and 1 cup of
milk. Mix thoroughly. Add more milk if desired to adjust the density of the mixture. When ready to fry, dip
desired food into the batter and follow the directions for frying.
EGG COATING:
Combine 2 whole eggs with 1 teaspoons of vegetable oil, and a pinch of salt and pepper to taste.
When ready to fry, dip desired food into the mixture and follow the directions for frying.
EXTRA CRISPY COATING:
Beat together 1/2 cup milk and 1 whole egg in a small mixing bowl. In a separate bowl mix together
1/2 cup of fl our and your favorite seasonings such as salt, pepper, chili powder, garlic powder, etc. When
ready to fry, dip desired food into the wet mixture fi rst, then dip into the dry fl our mixture and follow the
directions for frying.
BREAD CRUMB COATING:
Beat together 1 teaspoons of vegetable oil and 2 egg yolks in a small mixing bowl. In a separate bowl,
mix together 1/2 cup of bread crumbs, 1/3 cup of fl our plus any of your favorite seasonings such as salt,
pepper, chili powder, garlic powder, etc. When ready to fry, dip desired food into the wet mixture fi rst,
then dip into the dry bread crumb mixture and follow the directions for frying.
TIPS FOR FRYING FOOD WITH BATTER COATING
• Make sure food is always sliced thinly and evenly. This helps the food to be fried evenly.
• Shake off any excess fl our or bread crumb coating to prevent any clumps from forming when frying.
• If you wish to use the basket when frying foods coated with batter, it is recommended to lower the
basket when frying the basket into the hot oil fi rst and then gently and carefully place battered foods
into the oil directly. This will prevent the batter from catching and sticking to the wiring of the basket.
• Never fi ll the basket more than 2/3 full. In order to cook evenly, the food needs space for oil to fry each
side.
FRYING GUIDE
The frying times given in the chart are only a guide and should be adjusted accordingly to the quantity of
food being fried.
*French Fries being fried a 2nd time will be lighter and crispier.
Food Quantity
Temperature
°F
Estimated Time
Shrimp 1lb (0.45kgs) 265°F 3-5 minutes
Onion Rings 1lb (0.45kgs) 285°F 3-4 minutes
Mushrooms 1lb (0.45kgs) 285°F 6-8 minutes
Whole Fish 2 pieces 375°F 6-8 minutes
Fish Fillet 2-3 pieces 300°F 5-6 minutes
Fried Chicken 3-4 pieces 350°F 14-18 minutes
Hot Wings 1.5lbs (0.68kgs) 375°F 6-8 minutes
Chicken Nuggets 1lb (0.45kgs) 375°F 7-8 minutes
Chicken Strips 1lb (0.45kgs) 360°F 7-10 minutes
Steak 1lb (0.45kgs) 340°F 7-10 minutes
French Fries (1st time) 2lbs (0.91kgs) 375°F 6-10 minutes
French Fries (2nd time) 2lbs (0.91kgs) 375°F 3-5 minutes
WARNING
• NEVER place frozen or icy meat in oil. Use extreme caution when cooking frozen
foods. Never fill oil past max fill line or exceed maximum amount of food in basket.
Spill over can cause serious injury. Slowly lower basket into hot oil and cover with lid.
Always wear protective gloves or mitts.
• When using drain hook on basket, make sure that basket is firmly in place on rim of
pot before releasing handle so basket will not fall back into hot oil causing personal
injury.
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