Yield: 100 Servings
| Measure | 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 |
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, .