Servings: 100 Portions
Portions: 4-1/2 Ounces Fish plus 1 tablespoon Dressing
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
3 cups (1 lb) celery, fresh, chopped
4-1/2 cups (1 lb 8 oz) onions, dry, chopped
1-1/2 cups (12 oz) butter or margarine, melted
2-1/4 gallon (5 lb. 8 oz) cracker crumbs
1-1/2 tablespoon pepper, black
2 tablespoon thyme, ground
1-1/2 quart water
30 lb. fish, fillets, thawed
3/4 cup juice, lemon
1 cup (8 oz) butter or margarine, melted
3 tablespoon (2 oz) salt
2 tablespoon paprika, ground
Sauté celery and onions in 1-1/2 cups butter or margarine until lightly browned. Mix seasoned crumbs with sauté ed vegetables. Add 1-1/2 quart water to crumb mixture; toss mixture but do not pack. Set aside.
Separate fillets; cut in half. Place 100 half fillets on greased pans. Place 1 tbsp dressing on each half fillet. Cover with second half fillet. Combine juice and 1 cup butter or margarine; pour over fish in each pan. Sprinkle salt and paprika over fish.
Bake about 25 minutes or until brown.
NOTE:
Each Portion: 4-1/2 Ounces Fish plus 1 tablespoon Dressing.
If fish fillets are small, use 2 small fillets and 1 tablespoon dressing
1 lb lemons A.P. (4 lemons) will yield 3/4 cup juice.