Recipe: Recipes from Wearever Chicken Bucket Manual - Crispy Fried Fish, Stuffed Flounder, and Stuffed Pork Chops

Wearever Chicken Bucket Recipes

HINTS:
Heat oil up to 350F on high heat. You have to use a cooking thermometer to know when the oil is 350F.

Add the pieces one at a time to the hot oil, so they stay separated, do not to overcrowd.

Brown on high, then turn down to medium and screw the lid on - that usually maintains the temp pretty well.

All I've ever fixed in mine has been chicken.

I keep the oil, the book says you can use it many times if strained.

Crispy Fried Fish
For 6 quart Wearever Chicken Bucket

2 lbs fish fillets (fresh or frozen)
1/2 cup flour
2 tsp. tarragon
1 tsp pepper
2 tsp salt
1 tsp onion powder
2 cups pancake mix
3/4 cup club soda
6 cups cooking oil

Thaw frozen fish; cut fillets into 2" x 3" pieces; coat with flour; let dry 5-10 minutes.

Combine tarragon, pepper, salt, onion powder, and pancake mix in bowl; stir in club soda.

Dip pieces of fish in batter to coat.

Using tongs or slotted spoon, place pieces of fish in preheated oil, one at a time.

*brown 2 minutes* reduce heat to medium.

*place cover on and lock - cook 2 minutes*

Remove from heat; reduce pressure; remove fish with slotted spoon; drain on paper towels.

Stuffed Flounder
For 6 quart Wearever Chicken Bucket

3 TBSP chopped onion
1 1/2 TBSP butter
1/3 cup soft white bread crumbs
3 TBSP chopped mushrooms
3 TBSP chopped parsley
1 1/2 TBSP lemon juice
2 large egg yolks, beaten
1/8 tsp garlic powder
1 1/2 tsp salt
pinch of dill
pinch of pepper
6 fresh flounder fillets (4 0z. each)
salt, pepper
1 milk/egg wash recipe
1 1/2 cups dry breadcrumbs
6 cups cooking oil

Combine onion, butter, soft bread crumbs, mushrooms, parsley, lemon juice, egg yolk, garlic powder, salt, dill, pepper; blend well.

Sprinkle each fillet with salt, pepper; spoon stuffing onto each fillet; roll up carefully to completely enclose stuffing; secure with string.

Dip fish in milk/egg wash; roll in bread crumbs.

Using slotted spoon, place fish in preheated oil, one at a time.

*brown 30 seconds* reduce heat to medium.

*put on lid and lock, cook 9 minutes.*

Remove from heat and reduce pressure, remove fish with slotted spoon, drain on paper towels.

Stuffed Pork Chops
For 6 quart Wearever Chicken Bucket

1 1/3 TBSP instant minced onion
1 1/3 TBSP melted butter
1/3 cup soft white bread crumbs
3 TBSP raisins
2 tsp grated orange peel
3 TBSP finely grated apple
1 1/3 TBSP white wine
3/4 tsp salt
1/4 tsp sage
1/4 tsp thyme
dash of pepper
10 extra thin loin pork chops
1 milk/egg wash recipe
3/4 cup dry bread crumbs
6 cups cooking oil

Combine onion, butter, soft bread crumbs, raisins, orange peel, apple, wine, salt, sage, thyme, pepper; blend thoroughly.

Trim excess fat from chops; place 2 TBS filling on half of the chops; top with remaining chops; secure with toothpicks or string.

Dip stuffed porkchops in milk/egg wash; roll in dry crumbs.

Using tongs place chops in preheated oil, one at a time.

*brown 1 minute - reduce heat to medium*

*place lid on and lock - cook 20 minutes.

Remove from heat; reduce pressure; remove chops; drain on paper towel.