Breville BDF600XL - Manuel (Page 25)

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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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BDF600XL_IB_H10.indd 25 6/05/10 11:20 AM