Fried scallops

Yield: 100 Servings

Measure Ingredient
1¾ cup WATER; WARM
30 pounds SCALLOPS
12 EGGS SHELL
6 tablespoons MILK; DRY NON-FAT L HEAT
3 pounds BREAD SNDWICH 22OZ #51
4 pounds FLOUR GEN PURPOSE 10LB
1 tablespoon PEPPER BLACK 1 LB CN
2 tablespoons PAPRIKA GROUND
½ cup SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL.

2. DREDGE SCALLOPS IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS.

3. RECONSTITUTE MILK; ADD EGGS.

4. DIP FLOURED SCALLOPS IN MILK AND EGG MIXTURE. DRAIN.

5. DREDGE SCALLOPS IN CRUMBS UNTIL WELL COATED.

6. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.

7. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: IN STEP 3, 6 OZ (1½ CUPS) DEHYDRATED EGG MIX COMBINED WITH SCANT 2 CUPS WARM WATER MAY BE USED. SEE RECIPE CARD A00800.

Recipe Number: L13400

SERVING SIZE: 7 TO 9 SCA

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

Downloaded from Glen's MM Recipe Archive, .

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