Instructions / Assembly

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.

Fried Chicken

Ingredients: Chicken, oil, milk, eggs, Chicken Fry, skillet or aluminum pot.

Cut, wash and drain chicken pieces. Dip pieces into a mixture of beaten egg and milk. Coat with

Chicken Fry. Heat oil to 350°F (177°C). Place chicken into oil and cook until done. Cooking outdoors

with a large skillet allows for larger quantities to be prepared in less time.

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” (1.25 cm) 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.

Barbecue Shrimp

Ingredients: 2 lbs. large shrimp, 1 stick butter or margarine, 4 tablespoons King Kooker

Blackened Redfish Seasoning.

Melt butter over medium heat in a pot large enough to hold all ingredients. Add seasonings and

shrimp. Cover the pot and cook for 10 minutes. Stir occasionally. Shrimp are ready when they are a

pretty pink color.

SECTION III

RECIPES

from

The King of Outdoor Cooking®