Servings: 100 Portions
Portions: 4-1/2 Ounces Each
Temperature: 365 degrees F. Deep Fat
30 lb. fish fillets, thawed
9 tablespoon (2-1/2 oz) milk, nonfat, dry
1-1/4 cups water, warm
1 quart (20 eggs) eggs, whole, beaten
5 tablespoon (3-1/2 oz) salt
1 tbsp. pepper, black
2 quart (2 lb) bread crumbs, dry
2-1/4 quart (2 lb 4 oz) flour, wheat, general purpose, sifted
Separate fillets; cut into 4-1/2 oz portions, if necessary. Reconstitute milk and warm water; add eggs, salt and pepper; mix thoroughly. Dip fish into egg and milk mixture.
Drain. Combine bread crumbs and flour. Dredge fish in crumb and flour mixture; shake off excess. Fry about 4 minutes, or until browned. Drain well in basket or on absorbent paper.
NOTE:
Cornmeal may be used for flour.
Frying time for fish will vary with type and thickness of fish.