Fried Fish L.Meat, Fish, and Poultry No.122
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 4 1/2 Ounces|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Fish, Fillets, Froze| 30LB | | 1. Separate fillets or steaks; |
|n, Pollock | | | cut into 4 1/2 oz portions, |
| | | | if necessary. |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 2LB | 2.00 Qrt | 2. Dredge fish in mixture of |
|Flour, All Purpose | 1LB 12OZ| 1.75 Qrt | crumbs, flour, salt, and |
|Salt | 5OZ| 0.50 Cup | pepper; shake off excess. |
|Pepper, Black, Groun| | 1.67 Tbsp| |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 2LB | 1.00 Qrt | 3. Fry fish in hot shallow fat |
|ed | | | (1/8-inch deep). Brown on one |
| | | | side; turn carefully; brown |
| | | | on the other side. |
| | | | 4. Drain well on absorbent paper. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 2, 2 lb (1 1/2 qt) cornmeal maybe used in place of
bread crumbs.
2. In Step 3, fish may be cooked on well greased 350'F griddle.
3. In Step 4, frying time for fish will vary with type and
thickness of fish.