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CATEGORY CUISINE TAG YIELD
Seafood 100 Servings

INGREDIENTS

30 lb FISH FILLETS FLAT FZ
1 1/2 lb BREAD SNDWICH 22OZ #51
1 3/8 lb FLOUR GEN PURPOSE 10LB
1 1/3 tb PEPPER BLACK 1 LB CN
2 1/3 tb SALT TABLE 5LB

INSTRUCTIONS

1.  SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.
2.  DREDGE FISH IN MIXTURE OF CRUMBS, FLOUR, SALT, AND PEPPER; SHAKE OFF
EXCESS.
3.  FRY FISH IN 365F. DEEP FAT 2-4 MINUTES OR UNTIL GOLDEN BROWN.
4.  DRAIN WELL ON ABSORBENT PAPER.
  :
NOTE:  1.  IN STEP 2, 1 LB 8 OZ (4 1/2 CUPS) CORNMEAL MAY BE USED FOR
BREAD C
CRUMBS.
2.  IN STEP 3, FISH MAY BE COOKED ON WELL GREASED 350F GRIDDLE.
3.  IN STEP 3, FRYING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS
OF FISH.
Recipe Number: L12202
SERVING SIZE: 4 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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