Oven Fried Fish (dehy Fis

INGREDIENTS

INSTRUCTIONS

5 lb 
PAN:  18 BY 26-INCH SHEET PAN                TEMPERATURE:  375 F. OVEN
STACK SQUARES NOT MORE THAN 3 LAYERS DEEP IN ROASTING PANS (18 BY 24
INCHES). COVER WITHCOOL WATER, ABOUT 3 GAL. SOAK UNTIL ALL PORTIONS
ARE MOISTENED (3 TO 8 MINUTES). DRAIN. COVER; LET STAND 30 MINUTES OR
LONGER TO EQUALIZE MOISTURE. RECONSTITUTE 2 1/2 OZ (1/2 CUP) NONFAT
DRY MILK IN 1 1/4 CUPS WATER; ADD 2 LB (1 QT) WHOLE BEATEN EGGS, 3  1/2
OZ (5 TBSP) SALT, AND 1 TBSP BLACK PEPPER. DIP FILLETS INTO  MIXTURE;
DRAIN WELL. DREDGE FILLETS IN CRUMBS; SHAKE OFF EXCESS.  PLACE FILLETS
IN A SINGLE LAYER ON EACH WELL GREASED PAN. POUR 3/4  CUP BUTTER OR
MARGARINE OVER FILLETS IN EACH PAN. BAKE 25 TO 35  MINUTES OR UNTIL
LIGHTLY BROWNED.  NOTE:  1.  IN STEP 5, 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.  3.  TO AVOID OVERWETTING
CRUMBS, DREDGE IN SMALL BATCHES.  4.  FOR THINNER FISHES, 6 SHEET PANS
ARE NEEDED.  SPRINKLE 1/2 CUP  SHORTENING OR MARGARINE OVER FILLETS IN
EACH PAN.  5.  IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350F.
10-15  MINUTES OR UNTIL GOLDEN BROWN ON HIGH FAN, OPEN VENT.  Recipe
Number: L12301  SERVING SIZE: 1 1/2 SQUA  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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 348.9mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g