French fried fish portion
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | pounds | FISH PORTION RAW BRE |
Directions
TEMPERATURE: 350 F. DEEP FAT
1. FRY FROZEN PORTIONS IN DEEP FAT 3 MINUTES OR UNTIL LIGHTLY BROWNED.
2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE: 1. IN STEP 1, DO NOT OVERCOOK OR OVERBROWN. PORTIONS WILL RISE TO SURFACE WHEN COOKED.
NOTE: 2. IN STEP 1, DO NOT THAW FISH PORTIONS BEFORE FRYING.
Recipe Number: L16700
SERVING SIZE: 4 OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
Related recipes
- All-day fried fish^
- Basic deep-fried fish (in pieces)
- Basic deep-fried fish (whole)
- Country fried flounder
- Deep fat fried fish
- Deep fried flounder
- Emeril lagasse' crispy fried fish
- Fish fried
- Fishy fries
- French fried fish sticks
- French fried shrimp
- Fried fish
- Fried fish batter
- Fried fish fillets
- Mixed fried fish
- Mixed fried fish***
- Pan-fried lake fish
- Panfried fish
- Simple pan-fried fish
- \"fried\" fish fillets