Masterbuilt ButterBall MB23010618 Manual De Operación E Instrucciones De Seguridad página 13

FRIED CATFISH
4 pounds fresh or frozen catfish fillets, thinly sliced
1/2 cup prepared mustard
Oil for frying
1 1/2 cups cornmeal
3 tbsp of your favorite Cajun Seasoning
HOT WINGS
2 gallons oil for frying
2 pounds chicken wings
1/2 cup butter
10 tbsp your favorite hot sauce
For more recipes and cooking tips visit us online at
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
RECIPES
www.masterbuilt.com
TEMPERATURES LISTED IN THE TABLE BELOW.
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
Cut fish into 2-inch pieces. Combine fish and mustard; chill
15 minutes.
Preheat oil to 375ºF (191°C). Combine cornmeal and favorite
Cajun Seasoning; stir well with a whisk. Evenly coat all sides
of catfish with cornmeal mixture. Fry 6 or 8 pieces at a time
for 4 to 5 minutes or until golden.
Remove from hot oil and drain on paper towels.
Preheat oil to 375ºF (191°C).
Wash wings, split at each joint, and discard tips.
Deep fry for 10-15 minutes until crispy. Drain well.
Melt butter and combine with hot sauce.
Dip wings in hot sauce.
145°F (63°C)
160°F (71°C)
160°F (71°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
12