| 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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