Tempura fried fish

Yield: 100 Servings

Measure Ingredient
2 quarts WATER; ICE
30 pounds FISH FILLETS FLAT FZ
8 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, .

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