chipper perch

Categories
Yield
100 Servings
MeasureIngredient
30 pounds FISH FILLETS FLAT FZ
2¾ pounds CHEESE CHEDDER
2¼ teaspoon ONIONS DRY
¼ cup SUGAR; GRANULATED 10 LB
2 pounds POTATO CHIP #7/8
4½ cup SALAD OIL; 1 GAL
1¼ cup CATSUP TOMATO#10
1½ tablespoon MUSTARD FLOUR
2 cups VINEGAR CIDER
1 tablespoon PAPRIKA GROUND
3⅓ teaspoon SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PREPARE ½ RECIPE FOR FRENCH DRESSING (RECIPE NO. M05800).

2. SEPARATE FILLETS; CUT INTO 4½ OZ PORTION, IF NECESSARY. DIP FILLETS IN FRENCH DRESSING; PLACE IN SINGLE LAYER ON SHEET PAN.

3. COMBINE CHIPS AND CHEESE. SPRINKLE 1 QT MIXTURE OVER FISH IN EACH PAN.

4. BAKE 10 MINUTES OR UNTIL FILLETS FLAKE EASILY WHEN TESTED WITH A FORK.

NOTE: 1. IN STEP 1, 2 QT READY-TO-USE FRENCH DRESSING MAY BE USED.

NOTE: 2. IN STEP 2, OTHER TYPES OF FISH FILLETS MAY BE USED. BAKING TIME WILL VARY WITH TYPE & THICKNESS OF FISH.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

NOTE: 4. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 7 MINUTES, OR UNTIL FILLETS FLAKE EASILY WHEN TESTED WITH A FORK, ON HIGH FAN, CLOSED VENT.

Recipe Number: L12500

SERVING SIZE: 5 ½ OZ

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

Downloaded from Glen's MM Recipe Archive, .

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