Breville Fryer Thermal Pro User Manual

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27
RECIPES
HONEY PRAWNS
Serves 4
INGREDIENTS
4 litres oil for deep frying
16 green king prawns, peeled and deveined
½ quantity Tempura Batter
½ cup honey, warmed
L cup toasted sesame seeds
100g packet vermicelli noodles
METHOD
1. Fill deep fryer with 4 litres of oil. Preheat
to 190°C.
2. Coat prawns in batter allowing excess
batter to drain off.
3. With basket in lowered position,
deep fry in two batches until golden,
approximately 3–4 minutes allowing oil
to reheat between each batch.
4. Drain and drizzle with the warmed
honey, then toss in sesame seeds.
5. Deep fry noodles a bundle at a time
until the noodles rise to the surface,
approximately 2–3 seconds. Drain.
Serve prawns with crispy noodles.
NOTE
When the basket is in the lowered
position always use tongs and gently
lower the battered food into the oil.
FISH AND CHIPS
Serves 4
INGREDIENTS
1¼ cups plain flour
Pinch salt
2 eggs, separated
250ml beer
1 tablespoon oil
4 litres oil for deep frying
4 boneless fish fillets (150g each)
4 potatoes, peeled and cut in 1cm cubed chips
Lemon wedges
METHOD
1. To prepare batter, sift flour and salt
into a bowl. Make a well in the centre.
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 4 litres of oil and
preheat to 180°C. Preheat an oven to
150c 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
190°C. When heated, deep fry chips in
two batches until golden, approximately
12–15 minutes allowing oil to reheat
between each batch. Drain.
Serve fish and chips with lemon wedges and
Tartare sauce.
TIP
If fish fillets have skin on, remove
the skin otherwise the fish curls up
while frying.

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