| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
|
100 |
Servings |
INGREDIENTS
| 25 |
lb |
FISH PORTION RAW BRE |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT
1. FRY FROZEN PORTIONS IN DEEP FAT 3 MINUTES OR UNTIL LIGHTLY BROWNED.
2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE: 1. IN STEP 1, DO NOT OVERCOOK OR OVERBROWN. PORTIONS WILL RISE TO
SURFACE WHEN COOKED.
NOTE: 2. IN STEP 1, DO NOT THAW FISH PORTIONS BEFORE FRYING.
Recipe Number: L16700
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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