250 ounces frozen fish fillets (50 total - 5 oz each)
8 ounces all-purpose flour
1 tablespoon salt
1 teaspoon white pepper
11 ounces eggs (about 6 total), beaten
2 cups milk
20 ounces bread crumbs
Servings: 50
1. Dredge fish in mixture of flour, salt, and pepper.
2. Combine eggs and milk.
3. Dip fish in egg mixture, then in crumbs. Fry in deep fat at 360°F for 4-5 minutes or until fish is golden brown and internal temperature is 145°F. Serve at once or place for a short time in uncovered counter pans in 250°F oven until service.
Keep refrigerated all fish not being prepared or cooked.
Suggested fish: flounder, sole, haddock, perch, grouper.
VARIATION:
Cornmeal-Breaded Fish Fillets. Delete eggs, milk, and bread crumbs. Increase flour to 1 lb. Mix flour, 2 lb 8 oz cornmeal, salt, and pepper. Dip fish fillets into cornmeal-flour mixture, thoroughly coating each piece. Fry according to directions.
8 ounces all-purpose flour
1 tablespoon salt
1 teaspoon white pepper
11 ounces eggs (about 6 total), beaten
2 cups milk
20 ounces bread crumbs
Servings: 50
1. Dredge fish in mixture of flour, salt, and pepper.
2. Combine eggs and milk.
3. Dip fish in egg mixture, then in crumbs. Fry in deep fat at 360°F for 4-5 minutes or until fish is golden brown and internal temperature is 145°F. Serve at once or place for a short time in uncovered counter pans in 250°F oven until service.
Keep refrigerated all fish not being prepared or cooked.
Suggested fish: flounder, sole, haddock, perch, grouper.
VARIATION:
Cornmeal-Breaded Fish Fillets. Delete eggs, milk, and bread crumbs. Increase flour to 1 lb. Mix flour, 2 lb 8 oz cornmeal, salt, and pepper. Dip fish fillets into cornmeal-flour mixture, thoroughly coating each piece. Fry according to directions.
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