Title: Creole Fish Fillets
Categories:
Yield: 100 Servings

2 c WATER
25 lb FISH FILLETS FLAT FZ
3 lb CELERY FRESH
28 3/4 lb TOMATOES # 10 CAN
3 lb ONIONS DRY
3 lb PEPPER SWT GRN FRESH
2 c FLOUR GEN PURPOSE 10LB
1/2 c SUGAR; GRANULATED 10 LB
1 c SHORTENING; 3LB
2 tb PEPPER BLACK 1 LB CN
4 tb WORCESTERSHIRE SAUCE
10 ts SALT TABLE 5LB

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

1. PREPARE 4 GAL CREOLE SAUCE (RECIPE NO. O00500). SET ASIDE FOR USE IN
STEP 3.

2. CUT FISH FILLETS INTO SMALL PIECES.

3. DIVIDE FISH INTO 2 PANS; POUR 2 GAL CREOLE SAUCE OVER FISH IN EACH PAN.

4. BAKE 30 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE: OTHER TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

Recipe Number: L13502

SERVING SIZE: 1 CUP (9 O

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