Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | WATER; ICE |
| 30 pounds | FISH FILLETS FLAT FZ |
| 8 \N | EGGS SHELL |
| 2¼ quart | FLOUR GEN PURPOSE 10LB |
| 8 teaspoons | BAKING POWDER |
| 7 teaspoons | SALT TABLE 5LB |
TEMPERATURE: 365 F. DEEP FAT
1. SEPARATE FILLETS; CUT INTO 4½ OZ PORTIONS, IF NECESSARY.
2. USE ¾ RECIPE TEMPURA BATTER (RECIPE NO. D-52) WHEN USING FISH FILLETS EXCEPT FLOUNDER FILLETS. FOR FLOUNDER FILLETS, USE 1 RECIPE (1 GAL). TEMPURA BATTER (RECIPE NO. D-52). DIP FISH INTO BATTER.
3. FRY ABOUT 4 MINUTES, OR UNTIL BROWNED.
4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE: IN STEP 3, FRYING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS OF FISH.
Recipe Number: L12101
SERVING SIZE: 4 ½ OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .