50 (5-ounces) each fish fillets
METHOD 1:
24 ounces margarine
1 ounce salt (1 1/2 tbsp)
3 tablespoons paprika
1/3 cup lemon juice
METHOD 2:
1 pound shortening, melted
1 tablespoon salt
1 teaspoon white pepper
1/2 cup lemon juice
1 pound all-purpose flour
2 ounces margarine, melted
3/4 cup milk
Servings: 50
1. METHOD 1
Place 16 thawed fillets onto each 18x26-inch sheet pan. Melt margarine. Mix with lemon juice and seasonings. Brush generously on each piece of fish. Bake at 375°F for approximately 10 minutes for each inch of thickness or until fish flakes easily with a fork when tested at the thickest part and internal temperature is 145°F. Transfer to 12x10x2-inch pans.
2. METHOD 2
Mix shortening, salt, pepper, and lemon juice. Dip each piece of fish into seasoned fat.
3. Dredge fish with flour. Place close together in single layer in greased baking pans.
4. Mix margarine nd milk and drizzle over fish. Bake at 375°F for approximately 10 minutes for each inch of thickness or until fish flakes easily with a fork when tested at the thickest part and internal temperature is 145°F. Sprinkle with chopped parsley before serving.
Double the cooking time for frozen fish that has not been defrosted.
Refrigerate all fish not in the preparation process or being cooked.
VARIATION:
Creole Baked Fish. Make spice mixture of 1 cup dried parsley flakes, 1/2 cup red pepper flakes, 1/2 cup black pepper, 1/2 cup paprika, 1/4 cup crushed thyme leaves, 1/4 cup crumbled rosemary, 2 Tbsp crumbled oregano, 2 Tbsp crumbled basil. Brush fish fillets with melted margarine. Sprinkle generously with spice mixture. Follow baking directions for Lemon Baked Fish—Method 1.
METHOD 1:
24 ounces margarine
1 ounce salt (1 1/2 tbsp)
3 tablespoons paprika
1/3 cup lemon juice
METHOD 2:
1 pound shortening, melted
1 tablespoon salt
1 teaspoon white pepper
1/2 cup lemon juice
1 pound all-purpose flour
2 ounces margarine, melted
3/4 cup milk
Servings: 50
1. METHOD 1
Place 16 thawed fillets onto each 18x26-inch sheet pan. Melt margarine. Mix with lemon juice and seasonings. Brush generously on each piece of fish. Bake at 375°F for approximately 10 minutes for each inch of thickness or until fish flakes easily with a fork when tested at the thickest part and internal temperature is 145°F. Transfer to 12x10x2-inch pans.
2. METHOD 2
Mix shortening, salt, pepper, and lemon juice. Dip each piece of fish into seasoned fat.
3. Dredge fish with flour. Place close together in single layer in greased baking pans.
4. Mix margarine nd milk and drizzle over fish. Bake at 375°F for approximately 10 minutes for each inch of thickness or until fish flakes easily with a fork when tested at the thickest part and internal temperature is 145°F. Sprinkle with chopped parsley before serving.
Double the cooking time for frozen fish that has not been defrosted.
Refrigerate all fish not in the preparation process or being cooked.
VARIATION:
Creole Baked Fish. Make spice mixture of 1 cup dried parsley flakes, 1/2 cup red pepper flakes, 1/2 cup black pepper, 1/2 cup paprika, 1/4 cup crushed thyme leaves, 1/4 cup crumbled rosemary, 2 Tbsp crumbled oregano, 2 Tbsp crumbled basil. Brush fish fillets with melted margarine. Sprinkle generously with spice mixture. Follow baking directions for Lemon Baked Fish—Method 1.
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