Recipe - Tempura Fried Fish

2 qt WATER; ICE
30 pound FISH FILLETS FLAT FZ
8 EGGS SHELL
2 One fourth qt FLOUR GEN PURPOSE 10LB
8 teaspoon BAKING POWDER
7 teaspoon SALT TABLE 5LB

TEMPERATURE: 365 F. DEEP FAT

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

2. USE Three fourths RECIPE TEMPURA BATTER (RECIPE NO. D52) WHEN USING FISH
FILLETS EXCEPT FLOUNDER FILLETS. FOR FLOUNDER FILLETS, USE 1 RECIPE
(1 GAL). TEMPURA BATTER (RECIPE NO. D52). 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 One half OZ

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