| 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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