Servings: 100 Portions (4 Pans)
Portions: 4-1/2 Ounces
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
30 lb. fish, fillets, thawed
1 1/3 cups (6-1/2 oz) milk, nonfat, dry
7 1/2 cups water, warm
4-1/2 tablespoon salt
4 quart (4 lb) bread crumbs, dry
1 quart (2 lb) butter or margarine, melted
Separate fish fillets; cut into 4-1/2 oz portions, if necessary. Reconstitute milk and warm water; add salt. Dip fillets into milk mixture. Drain. Dredge fillets in crumbs; shake off excess. Place fillets in a single layer on each well-greased pan. Pour 1 cup butter or margarine over fillets in each pan. Bake 35 to 40 minutes or until fish is browned.
NOTE:
Baking time will vary depending upon type and thickness of fish.
2 quart other types of milk may be substituted for nonfat dry milk and water.