Chipper Perch L.Meat, Fish, and Poultry No.125
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 5 1/2 Ounces|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Dressings, French | | 2.00 Qrt | 1. Prepare 1/2 recipe for French |
| | | | Dressing (Recipw No. M-58). |
|--------------------|----------|----------|-----------------------------------|
|Perch Fillets, Froze| 30LB | | 2. Separate fillets; cut into 4 |
|n | | | 1/2 oz portion, if necessary. |
| | | | Dip fillets in French dress- |
| | | | ing; place in single layer on |
| | | | sheet pan. |
|--------------------|----------|----------|-----------------------------------|
|Potato Chips | 2LB | 3.00 Qrt | 4. Bake 15 minutes or until |
|Cheese, Cheddar | 2LB 12OZ| 2.75 Qrt | fillets flake easily when |
| | | | tested with a fork. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 1, 2 qt Ready-to-Use French Dressing may be used.
2. In Step 2, other types of fish fillets may be used.
3. Other sizes and types of pans may be used. See Recipe
Card A-25.