| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 100 | Servings | ||
INGREDIENTS
| 30 | lb | FISH FILLETS FLAT FZ |
| 1 1/2 | qt | BREAD SNDWICH 22OZ #51 |
| 5 1/2 | c | FLOUR GEN PURPOSE 10LB |
| 2 | lb | SHORTENING; 3LB |
| 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 PORTION, IF NECESSARY. 2. DREDGE FISH IN MIXTURE OF CRUMBS, FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. 3. FRY FISH IN HOT SHALLOW FAT (1/8-INCH DEEP). BROWN 2-4 MINUTES ON EACH SIDE; TURN CAREFULLY; BROWN ON THE OTHER SIDE. 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 CRUMBS. NOTE: 2. IN STEP 3, FISH MAY BE COOKED ON WELL GREASED 350 F. GRIDDLE. NOTE: 3. IN STEP 3, FRYING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS OF FISH. Recipe Number: L12200 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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