Breville BDF600XL Instruction Manual download pdf (Page 25)

25

NOTE:

When cooking foods coated with

batter, lower the frying basket

into the hot oil then carefully add

coated food directly into the oil

using metal tongs.

Placing coated food directly into

the frying basket can cause some

of the batter to adhere to the

frying basket.

TIP:

If ﬁsh ﬁllets have skin on, remove

the skin otherwise the ﬁsh curls up

while frying.

Tartar sauce

½ cup mayonnaise

¼ cup sour cream

2 tablespoons chopped capers

2 tablespoons chopped gherkin

1 tablespoon chopped parsley

Salt and pepper to taste

1. Combine mayonnaise, sour cream,

capers and gherkin.

Season to taste. Serve as an

accompaniment to Fish and Chips.

RECIPES

FISH AND CHIPS

Oil for deep frying

1 ¼ cups plain ﬂour

Pinch salt

2 eggs, separated

8.5oz (250ml) beer

1 tablespoon oil

4 boneless ﬁsh ﬁllets (5oz/150g each)

4 potatoes, peeled and cut in ½ inch (1cm)

thick strips

Lemon wedges

1. To prepare batter, sift ﬂour and salt

into a bowl. Make a well in the center.

Add egg yolks, beer and oil. Beat until

smooth then stand for 30 minutes. Beat

egg whites until soft peaks form, fold

through batter.

2. Fill deep fryer with oil to the 'MAX' level

and set the temperature to 355°F.

Preheat an oven to 300°F to keep ﬁsh

warm when cooked.

3. Coat the ﬁsh in batter allowing excess

batter to drain off.

4. Deep fry ﬁsh in two batches until cooked

and golden, approximately 3-4 minutes

allowing oil to reheat between each

batch. Drain and keep warm.

5. Increase deep fryer temperature to

375°F. When heated, place the frying

basket in the 'Frying' position and

deep fry the fries in two batches until

golden, approximately 12-15 minutes

allowing the oil to recover to the correct

temperature between each batch. Place

basket in 'Load or Drain' position, and

allow excess oil to drain from food.

Serving suggestion: Serve ﬁsh and chips

with lemon wedges and Tartar sauce.

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