Title: Fried Fish
Categories:
Yield: 100 Servings

30 lb FISH FILLETS FLAT FZ
1 1/2 qt BREAD SNDWICH 22OZ #51
5 1/2 c FLOUR GEN PURPOSE 10LB
2 lb SHORTENING; 3LB
1 1/3 tb PEPPER BLACK 1 LB CN
2 1/3 tb SALT TABLE 5LB

1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTION, IF NECESSARY.

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

3. FRY FISH IN HOT SHALLOW FAT (1/8-INCH DEEP). BROWN 2-4 MINUTES ON EACH
SIDE; TURN CAREFULLY; BROWN ON THE OTHER SIDE.

4. DRAIN WELL ON ABSORBENT PAPER.

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

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

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

Recipe Number: L12200

SERVING SIZE: 4 1/2 OZ

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