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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