Oven fried fish (dehy fis

100 Servings

Ingredients

Quantity Ingredient
1¼ cup WATER
3 gallons WATER; COOL
3 cups BUTTER PRINT SURE
1 quart EGGS SHELL
½ cup MILK; DRY NON-FAT L HEAT
4 pounds BREAD SNDWICH 22OZ #51
1 tablespoon PEPPER BLACK 1 LB CN
5 tablespoons SALT TABLE 5LB

Directions

5 lb -

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. STACK SQUARES NOT MORE THAN 3 LAYERS DEEP IN ROASTING PANS (18 BY 24 INCHES). COVER WITHCOOL WATER, ABOUT 3 GAL. SOAK UNTIL ALL PORTIONS ARE MOISTENED (3 TO 8 MINUTES). DRAIN. COVER; LET STAND 30 MINUTES OR LONGER TO EQUALIZE MOISTURE. RECONSTITUTE 2½ OZ (½ CUP) NONFAT DRY MILK IN 1 ¼ CUPS WATER; ADD 2 LB (1 QT) WHOLE BEATEN EGGS, 3 ½ OZ (5 TBSP) SALT, AND 1 TBSP BLACK PEPPER. DIP FILLETS INTO MIXTURE; DRAIN WELL.

2. DREDGE FILLETS IN CRUMBS; SHAKE OFF EXCESS.

3. PLACE FILLETS IN A SINGLE LAYER ON EACH WELL GREASED PAN.

4. POUR ¾ CUP BUTTER OR MARGARINE OVER FILLETS IN EACH PAN.

5. BAKE 25 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE: 1. IN STEP 5, BAKING TIME WILL VARY DEPENDING UPON TYPE AND THICKNESS

OF FISH.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

3. TO AVOID OVERWETTING CRUMBS, DREDGE IN SMALL BATCHES.

4. FOR THINNER FISHES, 6 SHEET PANS ARE NEEDED. SPRINKLE ½ CUP SHORTENING OR MARGARINE OVER FILLETS IN EACH PAN.

5. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350F. 10-15 MINUTES OR UNTIL GOLDEN BROWN ON HIGH FAN, OPEN VENT.

Recipe Number: L12301

SERVING SIZE: 1 ½ SQUA

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

Downloaded from Glen's MM Recipe Archive, .

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