ButterBall 20010109 Operation Manual page 13

TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
USDA* Safe Minimum Internal Temperatures
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
* United States Department of Agriculture
FRIED CATFISH
4 pounds fresh or frozen catfish fillets, thinly sliced
1/2 cup prepared mustard
Oil for frying
1 1/2 cups cornmeal
3 tbsp of your favorite Cajun Seasoning
Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
Cut fish into 2-inch pieces. Combine fish and mustard; chill
15 minutes. Preheat oil to 375º F(191°C). Combine
cornmeal and favorite Cajun Seasoning; stir well with a
whisk. Evenly coat all sides of catfish with cornmeal mixture.
Fry 6 or 8 pieces at a time for 4 to 5 minutes or until golden.
Remove from hot oil and drain on paper towels.
FOR MORE TANTALIZING RECIPES AND COOKING TIPS
VISIT US ONLINE AT WWW.MASTERBUILT.COM
RECIPES
145°F (63°C)
160°F (71°C)
160°F (71°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
HOT WINGS
2 gallons oil for frying
2 pounds chicken wings
1/2 cup butter
10 tbsp your favorite Hot Sauce
Preheat oil to 375º F(191°C). Wash wings, split at each joint,
and discard tips. Deep fry for 10-15 minutes until crispy.
Drain well. Melt butter and combine with hot sauce. Dip
wings in hot sauce.
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