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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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