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Oven Fried Fish (Dehy Fis

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 100 Servings

INGREDIENTS

1 1/4 c WATER
3 ga WATER; COOL
3 c BUTTER PRINT SURE
1 qt EGGS SHELL
1/2 c MILK; DRY NON-FAT L HEAT
4 lb BREAD SNDWICH 22OZ #51
1 tb PEPPER BLACK 1 LB CN
5 tb SALT TABLE 5LB

INSTRUCTIONS

5 lb -
PAN:  18 BY 26-INCH SHEET PAN                TEMPERATURE:  375 F. OVEN
1.  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.
2.  DREDGE FILLETS IN CRUMBS; SHAKE OFF EXCESS.
3.  PLACE FILLETS IN A SINGLE LAYER ON EACH WELL GREASED PAN.
4.  POUR 3/4 CUP BUTTER OR MARGARINE OVER FILLETS IN EACH PAN.
5.  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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