Oven Fried Fish L.Meat, Fish, and Poultry No.123
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 4 1/2 Ounces|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Fish, Fillets, Froze| 30LB | | 1. Separate fish fillets; cut |
|n, Pollock | | | into 4 1/2 oz portions, if |
| | | | necessary. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 7OZ| 1.33 Cup | 2. Reconstitute milk; add salt. |
|Milk Powder | | | 3. Dip fillets into milk mixture. |
|Warm Water | | 7.50 Cup | Drain. |
|Salt | 3OZ| 4.67 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 4LB | 1.00 Gal | 3. Combine chips and cheese. |
|Margarine | 2LB | 1.00 Qrt | Sprinkle an equal quantity |
| | | | over fish in each pan. |
| | | | 4. Dredge fillets in crumbs; |
| | | | shake off excess. |
| | | | 5. Place fillets in a single |
| | | | layer on each well greased |
| | | | pan. |
| | | | 6. Pour 1 cup butter or margarine |
| | | | over fillets in each pan. |
| | | | 7. Bake 35 to 40 minutes or |
| | | | until lightly browned. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 7, baking time will vary depending upon type and
thickness of fish.
2. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. OVER FRIED FISH (DEHYDRATED FISH SQUARES): Omit Steps 1 thru
3. Use 5 lb (8-No. 10 cn) canned, dehydrated fish squares.
Stack squares not more than 3 layers deep in roasting pans
(18 by 24 inches). Cover with cool water, about 3 gal. Soak
until all portions are moistened. (3 - 8 minutes). CONTINUED
2. OVEN FRIED FISH (DEHYDRATED FISH SQUARES): CONTINUED: Drain.
Cover; let stand 30 minutes or longer to equalize moisture.
Reconstitute 2 1/2 oz (1/2 cup) nonfat dry milk in 1 1/4
cups water; add 2 lb (1 qt) whole beaten eggs, 3 1/2 oz (5
tbsp) salt, and 1 tbsp black pepper. CONTINUED.
3. OVEN FRIED FISH (DEHYDRATED FISH SQUARES): CONTINUED:
Dip fillets into mixture; drain well. Follow Steps 4 thru
Step 7. EACH PORTION: 1 1/2 squares.