Recipe - Creole Fish

2 cup WATER
25 pound FISH FILLETS FLAT FZ
3 pound CELERY FRESH
28 Three fourths pound TOMATOES # 10 CAN
3 pound ONIONS DRY
3 pound PEPPER SWT GRN FRESH
2 cup FLOUR GEN PURPOSE 10LB
One half cup SUGAR; GRANULATED 10 LB
1 cup SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
4 tablespoon WORCESTERSHIRE SAUCE
10 teaspoon SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. PREPARE 4 GALLONS CREOLE SAUCE (RECIPE NO. O00500). SET ASIDE.

2. FRY FISH PORTIONS IN DEEP FAT AT 350 F. FOR 3 MINUTES OR UNTIL LIGHTLY
BROWNED. DRAIN WELL ON ABSORBENT PAPER.

3. DIVIDE FISH PORTIONS EVENLY INTO EACH PAN. POUR 2 GALLONS CREOLE SAUCE
OVER FISH IN EACH PAN.

4. BAKE 30 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE: IN STEP 2, 25 LB FISH PORTIONS, BATTER, DIPPED, FROZEN, OR 25 LB
FISH STICKS, FROZEN, RAW, BREADED MAY BE USED.

Recipe Number: L13501

SERVING SIZE: 1 FISH POR

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.