Deep fat fried fish

100 Servings

Ingredients

Quantity Ingredient
30 pounds FISH FILLETS FLAT FZ
1½ pounds BREAD SNDWICH 22OZ #51
1⅜ pounds FLOUR GEN PURPOSE 10LB
1⅓ tablespoon PEPPER BLACK 1 LB CN
2⅓ tablespoon SALT TABLE 5LB

Directions

1. SEPARATE FILLETS OR STEAKS; CUT INTO 4½ OZ PORTIONS, IF NECESSARY.

2. DREDGE FISH IN MIXTURE OF CRUMBS, FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.

3. FRY FISH IN 365F. DEEP FAT 2-4 MINUTES OR UNTIL GOLDEN BROWN.

4. DRAIN WELL ON ABSORBENT PAPER.

:

NOTE: 1. IN STEP 2, 1 LB 8 OZ (4 ½ CUPS) CORNMEAL MAY BE USED FOR BREAD C

CRUMBS.

2. IN STEP 3, FISH MAY BE COOKED ON WELL GREASED 350F GRIDDLE.

3. IN STEP 3, FRYING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS OF FISH.

Recipe Number: L12202

SERVING SIZE: 4 OZ

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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