Servings: 100 Portions
Portions: 4-1/2 Ounces
30 lb. fish, fillets or steaks, thawed
2 quart (2 lb) bread crumbs, dry
2 quart (1 lb 12 oz) flour, wheat, pastry, sifted
1/2 cup (5 oz) salt
1-1/2 tablespoon pepper, black
4-1/2 cups (2 lb) shortening
Separate fillets or steaks; cut into 4-1/2 oz portions, if necessary. Dredge fish in mixture of crumbs, flour, salt, and pepper; shake off excess. Fry fish in shallow fat (1/8-inch deep). Brown on one side; turn carefully and brown on the other side. Drain well on absorbent paper.
NOTE:
Frying time for fish will vary with type and thickness of fish.
Fish may be cooked on well greased 350 degrees F. griddle.
If desired, 2 lb (1-1/2 quart ) cornmeal may be used in place of bread crumbs.