| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/4 | c | WATER; WARM |
| 30 | lb | FISH FILLETS FLAT FZ |
| 20 | EGGS SHELL | |
| 9 | tb | MILK; DRY NON-FAT L HEAT |
| 2 | lb | BREAD SNDWICH 22OZ #51 |
| 2 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 365 F. DEEP FAT 1. SEPARATE FILLETS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. 2. RECONSTITUTE MILK; ADD EGGS, SALT AND PEPPER; MIX THOROUGHLY. 3. DIP FISH INTO EGG AND MILK MIXTURE. DRAIN. 4. COMBINE BREAD CRUMBS AND FLOUR. 5. DREDGE FISH IN CRUMB AND FLOUR MIXTURE; SHAKE OFF EXCESS. 6. FRY ABOUT 4 MINUTES, OR UNTIL BROWNED. 7. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. NOTE: 1. IN STEP 5, CORNMEAL MAY BE USED FOR FLOUR. NOTE: 2. IN STEP 6, FRYING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS OF FISH. Recipe Number: L12100 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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