Manual JET FRYER TS-12657NH (page 11 of 25) (English)

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FISH AND CHIPS (SERVES 2-4)

2-4 llets of white sh, weighing approximately 80 g each

1 lemon

Salt and freshly milled white pepper

30 g our

1 tsp. paprika

1 tsp. curry powder

2 tbsp. breadcrumbs

1 egg

250 g sliced baby potatoes, rinsed and dried

2 tbsp. vegetable oil

1. Brush the llets of sh with the lemon juice, salt and pepper, and let stand for 10 minutes.

2. Preheat the Jet Fryer. Combine the our with the paprika, curry powder, breadcrumbs and a little

salt. Set aside.

3. Preheat the Jet Fryer. Beat the egg in a bowl and dip the llets in it, then roll them in the our and

spice mixture, removing any excess. Set aside.

4. Brush the potatoes with vegetable oil. Place them in the frying basket of the Jet Fryer along with

the breaded llets.

5. Cook them for 15-20 minutes until they are cooked through and slightly brown on the outside.

Serve hot with mayonnaise and slices of lemon.

GREEK TAPENADE CROSTINI (SERVES 8-10)

180 g black olives

2-3 anchovy llets

Salt and pepper

3 tbsp. olive oil

8-10 slices crusty bread

100 g feta cheese or goat cheese, crumbled

1/2 tin green olives, sliced

1. Place the black olives, anchovies, salt and pepper in a food processor and blend, slowly adding

the olive oil until it forms a paste. Set aside.

2. Preheat the Jet Fryer. Toast the bread for 5 minutes.

3. Spread a teaspoonful of the tapenade over each slice of bread, add the feta or goat cheese, and

scatter with the green olive slices.

4. Place on a canapé tray and serve.

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JET FRYER TS-12657NH Manual

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