| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 1 7/8 |
c |
WATER; WARM |
| 30 |
lb |
FISH FILLETS FLAT FZ |
| 1/2 |
lb |
BUTTER PRINT SURE |
| 3 1/2 |
lb |
CHEESE GRATED 1LB |
| 6 |
tb |
MILK; DRY NON-FAT L HEAT |
| 1 2/3 |
tb |
PEPPER BLACK 1 LB CN |
| 1 |
tb |
BASIL SWEET GROUND |
| 2 |
tb |
OREGANO GROUND |
| 2/3 |
oz |
PAPRIKA GROUND |
INSTRUCTIONS
TEMPERATURE: 375 F. OVEN
1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.
SET ASIDE FOR USE IN STEP 3.
2. COMBINE CHEESE, PARSLEY, PAPRIKA, OREGANO, PEPPER AND BASIL. BLEND
THOR-
OUGHLY. SET ASIDE FOR USE IN STEP 4.
3. RECONSTITUTE MILK; DIP FISH INTO MILK; DRAIN.
4. DREDGE FISH IN CHEESE MIXTURE; SHAKE OFF EXCESS. ARRANGE FISH IN
SINGLE
LAYERS ON LIGHTLY GREASED PAN.
5. DRIZZLE ABOUT 1/4 CUP BUTTER OR MARGARINE OVER FISH IN EACH PAN.
6. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.
NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5
PANS.
BAKE 15 MINUTES OR IN 325F. CONVECTION OVEN 7 MINUTES ON HIGH FAN, CLOSED
VENT.
2. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15-20 MINUTES
ON HIGH FAN, CLOSED VENT.
3. IN STEP 6, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.
4. IN STEP 6, BAKING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS
OF FISH.
5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L03200
SERVING SIZE: 1 FILLET (
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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