Operation Manual

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.