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Nutritional information per serving (based on 4 servings):
Calories 184 (43% from fat) • carb. 2g • pro. 27g • fat 8g • sat. fat 3g
chol. 72mg • sod. 581mg • calc. 7mg • fiber 0g
Fish and Chips
Battered fish sticks are a favorite for all ages. Now they are possible
without the guilt! Serve with lemon wedges and tartar sauce.
Makes 3 to 4 servings
Nonstick cooking spray
½ cup unbleached, all-purpose flour
½ cup cornstarch
1 teaspoon Old Bay
®
seasoning
½ teaspoon kosher salt, divided
½ teaspoon baking powder
6 ounces dark beer or ale or sparkling water
¾ pound cod, cut into 6 to 8 fillets
1 teaspoon fresh lemon juice
Freshly ground black pepper
2 teaspoons vegetable or olive oil
1 recipe French fries, page 31
Malt vinegar for serving
1. Thoroughly coat AirFryer Basket with nonstick cooking spray and fit
the basket into the Baking Pan.
2. Stir the flour, cornstarch, Old Bay
®
, ¼ teaspoon salt and baking
powder together in a medium-size mixing bowl. Whisk in the beer.
Batter should be somewhat thick (comparable to a pancake batter).
Add additional flour should the mixture seem too thin.
3. Season the cod on all sides with the remaining salt, pepper and
lemon juice.
4. Dip each fillet into prepared batter. Place on the prepared AirFryer
Basket and put into freezer for about 30 minutes to firm.
5. While fish is firming in the freezer, prepare the fries.
6. Once the fish is firm, coat evenly with the oil.
7. Place in oven. Set the temperature to 400°F and AirFry for about
12 to 15 minutes, until golden and crispy. Warm fries and serve
immediately with malt vinegar.
Nutritional information per serving of fish:
Calories 147 (19% from fat) • carb. 12g • pro. 16g • fat 3g • sat. fat 0g
chol. 37mg • sod. 402mg • calc. 25mg • fiber 0g
Nutritional information per serving of fries:
Calories 138 (10% from fat) • carb. 27g • pro. 4g • fat 2g • sat. fat 0g • chol. 0mg
sod. 389mg • calc. 0mg • fiber 2g
Simply Braised Lamb Shanks
The Slow Cook feature of the Cuisinart
®
AirFryer Toaster Oven allows
one-pan cooking. This satisfying dish pairs well with creamy polenta
for a complete winter’s meal.
Makes about 6 servings
6 lamb shanks
1 tablespoon olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
6 garlic cloves, crushed
6 fresh rosemary sprigs
3 cups beef broth, low sodium, divided
2 tablespoons balsamic vinegar
1. Rub the lamb shanks well with oil, salt, pepper, garlic and rosemary;
place together on the Baking Pan.
2. Place the pan into the oven in rack position 1. Select Dual Cook.
Set first to Roast at 400°F for 20 minutes and then set to Slow Cook
on High for 3 hours.
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