Recipes


Smoked Venison Poutine

Ingredients

1 cup frozen cheese curds

¾ cup Fry Krisp Batter Mix 

1 bottle of light lager beer 

2 Potatoes cut into fries or chips

1 cup prepared chicken gravy

Pepper  

Green onion for garnish

Recipe by Krissie Mason from Outdoor Life Magazine and OutdoorLife.com

Website: krissiemason.com

Instagram: @krissemason

Instructions

Preheat oil to 350 degrees. Mix up batter to the consistency of a pancake batter and let sit for about 10 minutes. Meanwhile, fry potatoes and set aside to drain, and get your gravy to warming. Remove curds from the freezer, dust lightly with dry Fry Krisp batter mix, and drop curds one by one into hot oil. (I used a Lodge 9 quart cast iron dutch oven fitted with a handled fry basket.) About half way through frying curds, shake basket gently to separate any curds that are stuck together. When done, remove, and drain. Immediately build your poutine in layers, smother with gravy.


Apple fritter donuts

Apple Fritter Donuts

Ingredients

1 box Fry Krisp Donut Hole Mix

1 Tbsp cinnamon

1 Tbsp nutmeg

1 cup diced apple, peeled and diced

powder sugar

Brown Sugar Dipping Sauce

Ingredients

1 cup dark brown sugar

1/2 cup butter

1/4 cup heavy cream

1 tsp vanilla

 

Apple Fritter Donuts

Instructions

  1. Heat oil in a frying pan to 375 degrees.

  2. Prepare donut hole mix according to the provided directions on the box.

  3. Mix the cinnamon, nutmeg, and dice apples in the prepared mix. Mix until well combined.

  4. Once the oil is heated, use a small scoop and place 6 donut holes in the oil to fry for 3-5 minutes. The centers must be completely cooked through. 

  5. Remove the cooked donut holes from the frying pan and place on a paper towel line plate or wire rack to cool.

  6. Once cooled, dust the donut holes with powder sugar

Brown Sugar Dipping Sauce

Instructions

  1. Place brown sugar, butter and heavy cream in a medium sauce pan.
  2. Heat the the mixture until the brown sugar and butter are completely melted and combined.
  3.  Once mixture is heated through completely, remove pot from the heat and add the vanilla.

FISH TACOS

Fish Tacos

Ingredients

1 box Fry Krisp Fish Fry Mix

1 lb tilapia fillets

1 tsp garlic powder

1 1/2 tsp ground cumin

1 1/2 tsp chili powder

1/2 tsp ground coriander

1/4 tsp cayenne pepper

2 avocados, sliced

Corn tortillas

Spicy jalapeno slaw

Cilantro-Lime sour cream

Canola oil for frying

 

SPICY JALAPENO SLAW

Ingredients

4 cups green cabbage (1/2 large head), shredded

1 red bell pepper

1/2 cup chopped cilantro

2 jalapenos, seeded, minced

3 Tbsp olive oil

2 Tbsp freshly squeezed lime juice

1 1/2 tsp ground cumin

1/4 tsp cayenne pepper

salt and pepper to taste

Instructions
Place all the ingredients in a large mixing bowl. Mix to combine. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour. 

 

 

Fish Tacos

Instructions

  1. Place Fry Krisp Mix n a bowl with garlic, cumin, chili powder, coriander, and cayenne pepper. Set aside.
  2. Heat a large frying pan with oil to 375 degrees. 
  3. Take fish fillets and cut them into 2 inch pieces. Once the fillets are cut, place on a sheet pan and season both sides with salt and pepper.
  4. Put seasoned fish fillets in the fry mix and coat evenly.
  5. Place fish in hot frying oil (about 5 pieces at a time) until the are golden brown and the fish is cooked through. 
  6. Let fish cool on a paper towel lined plate or a wire rack.
  7. Assemble fish tacos on the corn tortillas with avocado slices, topped with jalapeno slaw and cilantro lime sour cream.

 

CILANTRO LIME SOUR CREAM

Ingredients

1/2 cup sour cream

2 Tbsp chopped cilantro

1/4 tsp cumin

zest from 2 limes

salt to taste

Instructions

Combine all ingredients in a medium mixing bowl. Mix until well combined and place in the refrigerator for at least one hour. 

 


JALAPENO BACON &

CHEDDAR HUSH PUPPIES

Ingredients

1 lbs bacon

1 - 4oz can of chopped jalapenos

1 box Fry Krisp Hush Puppy Mix

3/4 cups of water

1 cup of shredded cheddar cheese

Canola oil for frying 

Photo credit Ryan Kerwin, JTV
 

Instructions

  1. Turn on deep fryer to 275 degrees.
  2. Dice the bacon into small pieces and cook on medium heat.
  3. Once the bacon is half cooked, drain and add the can of chopped jalapenos to the skillet.
  4. Once the bacon is fully cooked strain and cool the bacon and jalapeno mixture.
  5. While the mixture is chilling, mix together the Fry Krisp Hush Puppy Mix and cool water.
  6. Once the bacon and jalapeno mixture is cooled, fold it into the hush puppy mix, along with 8oz of shredded cheddar.
  7. Scoop the batter using a 2-inch scoop and drop into the deep fryer.
  8. Once golden an brown, remove them from the fryer and drain them on a sheet tray lined with paper towel.

 


CHICKEN CORDON BLUE 

Ingredients

4 8-9 oz boneless, skinless, chicken breast

1 lb deli sliced ham

4 slices Swiss cheese

1 cup of Fry Krisp Batter Mix

3 eggs

 

Instructions

  1. Pre-heat your oven to 325 degrees.
  2. Lay chicken breasts on your cutting board and then season and place plastic wrap over your chicken. Take a rubber mallet and pound the chicken breasts to ¼ of an inch being careful not to tear the chicken breast.
  3. Place one slice of Swiss cheese and 2 to 3 slices of ham on each of the chicken breasts.
  4. Roll the chicken breasts and place on a large plastic wrap sheet.
  5. Wrap the plastic tightly around the chicken breast to form a log.
  6. Twist the ends of the log so that it is sealed tight and then place in the freezer for 45 minutes.
  7. While chicken is setting, place the Fry Krisp batter in one bowl. In a separate bowl, whisk the eggs together.
  8. Pre-heat a deep skillet filled two to three inches of oil on medium heat.
  9. Once chicken becomes cold and firm, unwrap individual logs and place one at a time in bowl of Fry Krisp Batter Mix.
  10. Take one hand to roll and thoroughly cover the chicken log in the batter mix, then take your other hand and roll in egg wash.
  11. Replace back into the batter mix and cover thoroughly again, always keeping one hand wet and one hand dry.
  12. Pan fry in skillet for five to ten minutes or until golden brown.
  13. Finish them in the oven on a sheet tray for ten minutes or until internal temperature reaches 165 degrees.
 

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