King Kooker 1203 Southwestern Sizzler - Manual (Page 17)

Fried onion rings
Ingredients: Colossal onions (if available), 2 beaten eggs, 1/2 cup milk, flour,
King Kooker ® Onion Mum Seasoning.
Cut onions into rings, wash and drain. Blend eggs and milk in a bowl for dipping. Dip each onion
ring into egg and milk mixture, then into flour. Dip onion ring again in the egg and milk mixture, then coat
with King Kooker ® Onion Mum Seasoning.
Heat oil to 350
°
F (177
°
C). Drop onion rings one at a time into the heated oil. When the rings float to
the top, remove from oil. Serve warm.
Fried mushrooms
Ingredients: Mushrooms, water, oil, King Kooker ® Seasoned Fish Fry.
Slice mushrooms 1/8” (.32cm) thick and submerge in water to wet the slices. Coat slices thoroughly
with King Kooker ® Seasoned Fish Fry. Heat oil to 350 ° F (177 ° C). Place the mushroom slices into heated
oil. When the mushroom slices float to the top, remove from oil. Serve warm.
King Kooker® wings
Ingredients: 3-5 lb. thawed and dried wings, King Kooker ® Cajun
Seasoning, cooking oil, King Kooker ® Wing Sauce of flavor of choice.
Heat the cooking oil to 325
°
F (163
°
C). Coat the wings with King Kooker ® Cajun Seasoning. Place
some of the wings carefully into the heated cooking oil. Cook until the wings float and appear done.
Remove the batch from the grease carefully with a skimmer long enough to keep hands away from
hot oil. Check a wing for doneness. If done, add a few more wings to cook the next batch. Always
monitor the temperature of the oil to keep it at 325 ° F (163 ° C). After removing the wings from the oil,
dip them into the King Kooker ® Wing Sauce of choice. Varieties include: Spicy, Jalapeno, Habanero
and Cayenne/Garlic.
blackened Fish
Heat a cast iron skillet for at least ten minutes on your King Kooker®. Allow the skillet to get almost
white hot -- hot enough to see the “flame circle” in the center of the skillet. This recipe produces lots
of smoke.
Fish fillets should be 1/2” (1.25cm) thick for best results. Dip fillets in melted butter or margarine
and shake King Kooker® Blackened Redfish Seasoning on both sides of fillets. Drop into the skillet
and cook for 45 seconds on each side. Serve piping hot.
17
Fried seafood
Wash and drain seafood. Remove any excess moisture, this will reduce splashing and popping in
hot oil. Thoroughly coat seafood with King Kooker® Seasoned Fish Fry. Place in oil or shortening at
325 - 350
°
F (163-177
°
C) and cook until golden brown on all sides. Heavier breading may be obtained
by dipping seafood in a mixture of egg and milk before coating with seasoned fish fry.
sectIon III
recIpes
®
the King of outdoor cooking®
For more great recipes and products check our website at www.kingkooker.com
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