| 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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