Frequent Fryers Cookbook by Rick Browne

From the Publisher

America, prepare for the ultimate taste treat! Throw aside those boring diet books and join the craze that's hotter than a vat of boiling oil: deep-frying! Rick Browne, host of the public television series "Barbecue America", will acquaint you with the marvels of cooking in a deep fryer or Dutch oven. By sealing in flavor and texture and sealing out extra fat, the high cooking temperature results in incredibly succulent meats, crunchy vegetables, and sinfully satisfying breads and desserts. With Browne's extensive tips, deep-frying has never been safer or easier.

Rick Browne sweeps you up in a culinary whirlwind of fried-and-true favorites for every stage of your meal, including:

• Couch Potato Skins
• Beer-Battered Chicken
• Pitchfork Steaks
• The Real Fried Green Tomatoes
• Grand Marnier Beignets
• Maudie Frickert's Fried Cheesecake
• Deep-Fried Turkey, with tips for
• the world's best results

Browne responds with more than one hundred recipes for crisp, golden delights that will make your tongue throw a party for your mouth. This definitive, down-home, sizzlin', boilin', and bubblin' cookbook is sure to make a frequent fryer out of you!

Product Details

• Read a Sample Chapter

Read a Sample Chapter

Beer-Battered Chicken

Serves 4 to 6

Serve these strips with honey mustard beer dip, which you make by mixing 1/4 cup honey mustard and 1/4 cup beer until smooth.

Ingredients

1 1/2 pounds boneless, skinless chicken breast halves
1 1/2 cups flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup beer
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon summer savory
Oil for frying

Instructions

Rinse the chicken, and slice it into 1-inch strips.

In a medium bowl, stir together 1 cup flour and the baking powder. Mix in the beaten eggs and beer and set aside. Place the remaining 1/2 cup flour in a small brown paper bag, add the salt, cayenne pepper, and savory, and shake to mix well.

Heat the oil in a Dutch oven or deep fryer to 375 degrees F. Preheat the oven to 200 degrees F.

Drop the chicken strips into the bag and shake well to coat evenly. Dip the floured strips into the batter. Fry a few at a time in the hot oil, turning once, until the coating is golden brown on both sides, 4 to 5 minutes.

Remove the strips from the hot oil with tongs or a slotted spoon, drain on paper towels, and keep them warm on a platter in the oven until ready to serve.

Dorothy's Corn-On-The-Cob

Serves 4 to 6

Ingredients

6 ears of corn, shucked
12 tablespoons confectioners' sugar
12 cups water
Oil for frying

Instructions

Wash corn cobs. In a large pot add the sugar to the water and soak the corn in it for 1 to 2 hours. Drain and dry thoroughly.

Heat the oil in a deep fryer to 300 degrees F.

Fry all 6 corn cobs in the oil for 3 minutes. Do not allow any of the kernels to brown during the frying. Drain the corn well in a frying basket or on absorbent paper towels. If you use frozen corn, thaw before putting in the sugar water. Fry for 4 minutes instead Of 3. Serve with melted butter.