Yield: 100 Servings
Measure | Ingredient |
---|---|
1⅞ cup | WATER; WARM |
30 pounds | FISH FILLETS FLAT FZ |
½ pounds | BUTTER PRINT SURE |
3½ pounds | CHEESE GRATED 1LB |
6 tablespoons | MILK; DRY NON-FAT L HEAT |
1⅔ tablespoon | PEPPER BLACK 1 LB CN |
1 tablespoon | BASIL SWEET GROUND |
2 tablespoons | OREGANO GROUND |
⅔ ounce | PAPRIKA GROUND |
TEMPERATURE: 375 F. OVEN
1. SEPARATE FILLETS OR STEAKS; CUT INTO 4½ OZ PORTIONS, IF NECESSARY.
SET ASIDE FOR USE IN STEP 3.
2. COMBINE CHEESE, PARSLEY, PAPRIKA, OREGANO, PEPPER AND BASIL. BLEND THOR-
OUGHLY. SET ASIDE FOR USE IN STEP 4.
3. RECONSTITUTE MILK; DIP FISH INTO MILK; DRAIN.
4. DREDGE FISH IN CHEESE MIXTURE; SHAKE OFF EXCESS. ARRANGE FISH IN SINGLE
LAYERS ON LIGHTLY GREASED PAN.
5. DRIZZLE ABOUT ¼ CUP BUTTER OR MARGARINE OVER FISH IN EACH PAN.
6. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.
NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS.
BAKE 15 MINUTES OR IN 325F. CONVECTION OVEN 7 MINUTES ON HIGH FAN, CLOSED VENT.
2. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15-20 MINUTES ON HIGH FAN, CLOSED VENT.
3. IN STEP 6, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.
4. IN STEP 6, BAKING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS OF FISH.
5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L03200
SERVING SIZE: 1 FILLET (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .