| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 7 1/2 |
c |
WATER; WARM |
| 30 |
lb |
FISH FILLETS FLAT FZ |
| 3 |
c |
BUTTER PRINT SURE |
| 1 1/3 |
c |
MILK; DRY NON-FAT L HEAT |
| 4 |
lb |
BREAD SNDWICH 22OZ #51 |
| 1 1/3 |
tb |
PEPPER BLACK 1 LB CN |
| 2 1/3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
1. SEPARATE FISH FILLETS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.
2. RECONSTITUTE MILK.
3. DIP FILLETS INTO MILK MIXTURE. DRAIN.
4. DREDGE FILLETS IN CRUMBS; SHAKE OFF EXCESS.
5. PLACE FILLETS IN A SINGLE LAYER ON EACH WELL GREASED PAN.
6. SPRINKLE 3/4 CUP BUTTER OR MARGARINE OVER FILLETS IN EACH PAN.
7. BAKE 25 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.
NOTE: 1. IN STEP 7, BAKING TIME WILL VARY DEPENDING UPON TYPE AND
THICKNESS
OF FISH.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
NOTE: 3. TO AVOID OVERWETTING CRUMBS, DREDGE IN SMALL BATCHES.
NOTE: 4. FOR THINNER FISHES, 6 SHEET PANS ARE NEEDED. SPRINKLE 1/2 CUP
MELTED SHORTENING OR MARGARINE OVER FILLETS IN EACH PAN.
NOTE: 5. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F. 10-15
MINUTES
OR UNTIL GOLDEN BROWN ON HIGH FAN, OPEN VENT.
Recipe Number: L12300
SERVING SIZE: 4 1/2 OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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