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Recipes Recipes
13 12
Deep Fried Spicy Chix Wings
Serves 3 to 5
• 2 – 3 lbs. chicken wings (6 to 10)
• 2 cups all-purpose our
• 4 – 4.5 L (135 to 152 oz)
canola oil, for frying
Spicy Chix Rub
• 1 tablespoon seasoned salt
• 1 tablespoon crushed red pepper akes
• 2 teaspoons cayenne pepper
• 2 teaspoons poultry seasoning
Spicy Chix Batter
• 2 eggs
• 2 tablespoons Sriracha hot chili sauce
• 1 tablespoon crushed red pepper akes
• 2 teaspoons cayenne pepper
1. Prepare spicy chix rub. Whisk together seasoned salt, red pepper akes, cayenne pepper
and poultry seasoning.
2. Rinse chix wings and pat dry.
3. Cut all chix wings into ats and drums at the joint.
NOTE: Freeze wing tips for soups and stocks.
4. Sprinkle the chix wings parts evenly with the spicy chix rub. Cover and chill for 1 hour.
5. Prepare spicy chix batter. Whisk eggs, hot sauce, red pepper akes, and cayenne pepper
inamedium mixing bowl.
6. Preheat oil to 340ºF. Turn the timer dial on and select the desired frying time
(Recommended frying time for this recipe is 8 minutes). When selecting the desired frying
time, add and an additional 10-15 minutes to the desired frying/cooking time to account for
the pre-heating time. Preheat time may vary between 10-15 minutes.
7. Empty the our into a shallow pan or pie plate.
8. Dredge chicken wings into the spicy chix batter; then into the our.
9. Place chix wings into the hot oil.
10. Turn chix wings occasionally. When the timer sounds, check fried chix wings.
Remove golden brown and crispy chix wings to a plate lined with paper towels
or brown paper bags to drain.
11. Sprinkle fried chix wings with Sriracha hot chili sauce for extra heat.
Fish Tacos with Chipotle Cream
Serves 8-12
• 2 - 3 lbs. fresh sh : mahi mahi, tilapia, cod
(skinned, boned and cleaned) cut into strips
(Hint: As sh varies in density, cook times
may vary. Using both small fry baskets
to fry 2 types of sh, will allow individual
times for deep frying perfection.)
• 3 eggs, lightly beaten
• 3 cups panko bread crumbs
• 2 teaspoons Kosher salt
• 2 tablespoons ancho chili powder
• 4 – 4.5 L (135 to 152 oz) canola oil, for frying
• 16 - 24 tortillas, corn or our
• 3 limes, cut into wedges for garnish
1. Preheat oil to 375ºF. Turn the timer dial on and select the desired frying time
(Recommended frying time for this recipe is 3 minutes). When selecting the desired frying
time, add and an additional 10-15 minutes to the desired frying/cooking time to account for
the pre-heating time. Preheat time may vary between 10-15 minutes.
2. Prepare the sh. Cut into strips. Combine salt and ancho chili powder in a small bowl.
Season the sh lightly.
3. Dip sh strips in egg. Coat well.
4. Drop egg-coated sh into the plate of panko bread crumbs. Press the sh rmly into the
panko until all sides of the sh strip are well coated.
5. Deep-fry sh in small batches.
6. When the timer sounds, check sh. Remove golden brown and crispy fried sh to a plate
lined with paper towels or brown paper bags to drain.
7. Keep sh warm until ready to serve.
8. Warm tortillas. Assemble tacos with fried sh, pico de gallo, fresh guacamole,
shredded red cabbage.
9. Drizzle each taco with chipotle cream.
Chipotle Cream
• 1 cup sour cream
• 1 cup Greek yogurt
• 2 chipotles* in adobo, plus 2 tablespoons of
adobo sauce (*add more or less to taste)
• 1/2 lemon, juiced
• Kosher salt
1. Using a blender, slowly blend chipotles, then puree until smooth.
2. Add the sour cream, yogurt, adobo sauce and lemon juice. Process until the mixture is
creamy.
3. Add salt to taste.
4. Refrigerate until ready to use.
SO-312096_14406 BELLA 4.5L deep fryer IM_R6.indd 12-13 2016-08-23 9:36 AM
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