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Oven Fried Fish

0
(0)
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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