Yield: 100 Servings
| Measure | 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 |
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, .