| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | 100 | Servings | ||
INGREDIENTS
| 7 1/2 | c | WATER; WARM |
| 30 | lb | FISH FILLETS FLAT FZ |
| 3 | c | BUTTER PRINT SURE |
| 1 1/3 | c | MILK; DRY NON-FAT L HEAT |
| 4 | lb | BREAD SNDWICH 22OZ #51 |
| 1 1/3 | tb | PEPPER BLACK 1 LB CN |
| 2 1/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SEPARATE FISH FILLETS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. 2. RECONSTITUTE MILK. 3. DIP FILLETS INTO MILK MIXTURE. DRAIN. 4. DREDGE FILLETS IN CRUMBS; SHAKE OFF EXCESS. 5. PLACE FILLETS IN A SINGLE LAYER ON EACH WELL GREASED PAN. 6. SPRINKLE 3/4 CUP BUTTER OR MARGARINE OVER FILLETS IN EACH PAN. 7. BAKE 25 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED. NOTE: 1. IN STEP 7, BAKING TIME WILL VARY DEPENDING UPON TYPE AND THICKNESS OF FISH. NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. NOTE: 3. TO AVOID OVERWETTING CRUMBS, DREDGE IN SMALL BATCHES. NOTE: 4. FOR THINNER FISHES, 6 SHEET PANS ARE NEEDED. SPRINKLE 1/2 CUP MELTED SHORTENING OR MARGARINE OVER FILLETS IN EACH PAN. NOTE: 5. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F. 10-15 MINUTES OR UNTIL GOLDEN BROWN ON HIGH FAN, OPEN VENT. Recipe Number: L12300 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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