Title: Deep Fat Fried Fish
Categories:
Yield: 100 Servings

1 1/4 c WATER; WARM
30 lb FISH FILLETS FLAT FZ
20 EGGS SHELL
9 tb MILK; DRY NON-FAT L HEAT
2 lb BREAD SNDWICH 22OZ #51
2 1/4 lb FLOUR GEN PURPOSE 10LB
1 tb PEPPER BLACK 1 LB CN
3 tb SALT TABLE 5LB

TEMPERATURE: 365 F. DEEP FAT

1. SEPARATE FILLETS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.

2. RECONSTITUTE MILK; ADD EGGS, SALT AND PEPPER; MIX THOROUGHLY.

3. DIP FISH INTO EGG AND MILK MIXTURE. DRAIN.

4. COMBINE BREAD CRUMBS AND FLOUR.

5. DREDGE FISH IN CRUMB AND FLOUR MIXTURE; SHAKE OFF EXCESS.

6. FRY ABOUT 4 MINUTES, OR UNTIL BROWNED.

7. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: 1. IN STEP 5, CORNMEAL MAY BE USED FOR FLOUR.

NOTE: 2. IN STEP 6, FRYING TIME FOR FISH WILL VARY WITH TYPE AND
THICKNESS OF FISH.

Recipe Number: L12100

SERVING SIZE: 4 1/2 OZ

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