Deep Fat Fried Fish L.Meat, Fish, and Poultry No.121
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|Yield: 100 Portions Each Portion: 4 1/2 Ounces|
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|Pan Size: Temp.: 365 'F. Deep Fat|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Fish, Fillets, Froze| 30LB | | 1. Separate fillets; cut into |
|n, Pollock | | | 4 1/2 oz portions, if |
| | | | necessary. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 3OZ| 9.00 Tbsp| 2. Reconstitute milk; add eggs, |
|Milk Powder | | | salt and pepper; mix |
|Warm Water | | 1.25 Cup | thoroughly. |
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | 3. Dip fish into egg and milk |
|Fresh | | | mixture. Drain. |
|Salt | 4OZ| 5.00 Tbsp| |
|Pepper, Black, Groun| | 1.00 Tbsp| |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 2LB | 2.00 Qrt | 4. Combine bread crumbs and |
|Flour, All Purpose | 2LB 4OZ| 2.25 Qrt | 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. |
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NOTE: 1. In Step 5, cornmeal may be used for flour.
2. In Step 6, frying time for fish will vary with type and
thickness of fish.