Masterbuilt MPC 230B Manual Del Usario página 30

Cajun-Fried Fish
• 1 gallon of oil
• 4 catfish or red snapper fillets, 1/2"-3/4" inch thick (1 to 1-1/4 lbs.)
• 1/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 tsp dried basil, crushed
• 1 tsp onion powder
• 1/2 to 1 tsp ground red pepper
• 1/2 tsp garlic salt
• 1/2 tsp ground white pepper
• 1/2 tsp dried thyme, crushed
• 1/4 to 1/2 tsp black pepper
• 1/4 tsp ground sage
• 1/4 cup margarine or butter
1. Thaw fish if frozen.
2. In a mixing bowl, combine flour, cornmeal, basil, onion powder, red
pepper, garlic salt, white pepper, thyme, black pepper, sage, and
butter.
3. Coat both sides of fish with the flour mixture.
4. Bring 1 gallon of oil to 350°F (177°C).
5. Deep fry for 3 to 4 minutes.
Low Country Boil
• 1 lb. shrimp
• 1 lb. crawfish
• 1 lb. smoked sausage
• 8 pieces of short ear corn
• 2 bags of crab boil mix
• 2 lbs. of whole new potatoes
1. Use a 30-quart pot and bailing basket.
2. Add 2 or 3 gallons of water and 2 bags of crab boil mix to the pot,
bring water to a boil.
3. Allow water to boil for 15 minutes, then add sausage (cut into 1/4-
inch thick slices).
4. Three minutes later, add potatoes.
5. Three minutes later, add corn.
6. 3 minutes later, add shrimp and crawfish together.
7. Three minutes later, remove and serve.
30
Ready. Set. Craft your Masterpiece.
See more recipes at recipes.masterbuilt.com.
Hot Wings
• 1 gallon vegetable oil
• 24 chicken wings
• 1 small bottle of hot sauce (your choice)
• 1/2 tsp of salt
• 1/4 tsp of pepper
• 1/4 cup butter or margarine, melted
• 1 tsp white vinegar
• Pinch of garlic salt
• Celery sticks (optional side dish)
• Blue cheese dressing
1. Thaw wings, if frozen, and place into basket.
2. Pour 1 gallon of oil into a 10½-quart pot.
3. Bring oil to 350°F (177°C), then turn burner off.
4. Wearing protective gloves, slowly lower basket of wings into oil
then relight burner.
5. Cook 8 to 12 minutes.
6. Turn burner off, remove and drain wings, and pour into bowl.
7. Mix hot sauce with remaining ingredients, pour over wings, mix well,
and serve.
Deep-Fried Onion
• 4 medium onions
• Cajun seasoning
• 1 gallon of oil
1. Peel the outer skin off the onions.
2. Cut approximately 1/4-inch off one end of the onions, creating a flat
top.
3. Cut from the flat part of the onions down, but not all the way through
(1/4-inch from the bottom).
4. Repeat this step 3 to 4 more times, in a pie shape.
5. Loosen the onions with your fingers and season the outsides and
insides of the onions.
6. Fry the onions for 3 to 4 minutes, flat side down, in 350°F (177°C)
cooking oil. Remove and serve.