Recipe - Deep Fat Fried Fish

30 pound FISH FILLETS FLAT FZ
1 One half pound BREAD SNDWICH 22OZ #51
1 3/8 pound FLOUR GEN PURPOSE 10LB
1 1/3 tablespoon PEPPER BLACK 1 LB CN
2 1/3 tablespoon SALT TABLE 5LB

1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 One half OZ PORTIONS, IF NECESSARY.

2. DREDGE FISH IN MIXTURE OF CRUMBS, FLOUR, SALT, AND PEPPER; SHAKE OFF
EXCESS.

3. FRY FISH IN 365F. DEEP FAT 24 MINUTES OR UNTIL GOLDEN BROWN.

4. DRAIN WELL ON ABSORBENT PAPER.
:

NOTE: 1. IN STEP 2, 1 LB 8 OZ (4 One half CUPS) CORNMEAL MAY BE USED FOR
BREAD C
CRUMBS.

2. IN STEP 3, FISH MAY BE COOKED ON WELL GREASED 350F GRIDDLE.

3. IN STEP 3, FRYING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS
OF FISH.

Recipe Number: L12202

SERVING SIZE: 4 OZ

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