Name: Tempura Fried Fish
Ingredients: 2 qt WATER; ICE; 30 lb FISH FILLETS FLAT FZ; 8 EGGS SHELL; 2 1/4 qt FLOUR GEN PURPOSE 10LB; 8 ts BAKING POWDER; 7 ts SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs			100	Servings

INGREDIENTS

2	qt	WATER; ICE
30	lb	FISH FILLETS FLAT FZ
8		EGGS SHELL
2 1/4	qt	FLOUR GEN PURPOSE 10LB
8	ts	BAKING POWDER
7	ts	SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  365 F. DEEP FAT
1.  SEPARATE FILLETS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.
2.  USE 3/4 RECIPE TEMPURA BATTER (RECIPE NO. D-52) WHEN USING FISH
FILLETS EXCEPT FLOUNDER FILLETS. FOR FLOUNDER FILLETS, USE 1 RECIPE
(1 GAL). TEMPURA BATTER (RECIPE NO. D-52). DIP FISH INTO BATTER.
3.  FRY ABOUT 4 MINUTES, OR UNTIL BROWNED.
4.  DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE:  IN STEP 3, FRYING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS
OF FISH.
Recipe Number: L12101
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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