Sunbeam ODF 510 - Manual (Page 22)

C
APE
C
OD
F
ISHERMAN
’
S
P
LAITER
M AKES 4 S ERVINGS
1 lb. sole, flounder, cod or other white fish fillets
1 lb. shucked small clams
lb. jumbo 15 per shrimp,
peeled and deveined with tails intact
lb. sea scallops, cut in half, if very large
cup all-purpose flour
tsp. salt
tsp. pepper
2 cups cracker meal
1 tsp. paprika
6 cups vegetable or peanut oil
S
AUCE
(recipe below)
1. Rinse fish and seafood under cold, running water;
pat thoroughly and dry with paper towels. Cut fish fillets
crosswise into 3 4 pieces, depending on size. Top a wire
cooling rack with a piece of waxed paper. Set rack aside.
2. On a piece of waxed paper, stir together flour, salt and pepper.
On another piece of waxed paper, stir together cracker meal
and paprika. In a pie plate, break eggs and beat with fork
until well mixed.
3. Dredge fish and seafood in flour mixture, dip in egg,
then thoroughly coat both in cracker meal mixture.
Place coated fish and seafood on prepared cooling rack.
Let stand at room temperature
minutes to set coating.
4. Pour oil into deep fryer. Set fryer temperature to
Line a baking dish with a piece of paper towel.
5. With fryer basket in highest position, add a few pieces of fish
to the basket. Close lid and lower filled basket into oil. Fry fish
1 3 minutes until golden brown and crisp. Remove from basket
with a slotted spatula and place in baking dish; keep warm.
6. Return oil to temperature, then fry remaining fillets; fry clams
30 seconds to 1 minute; fry shrimp and scallops 1 3 minutes.
7. Serve hot with
T
ARTAR
S
AUCE
.
S AUCE : In a small bowl, stir together 1 cup mayonnaise,
1 tsp. lemon juice and 3 Tbsp. pickle relish and 1 tsp. chopped
fresh dill.