Frank's Recipes! Deep Fat Fried Fish for 100

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Deep Fat Fried Fish for 100

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 tbap. 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.