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Oven Fried Fish
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 123 00
OVEN FRIED FISH
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
236 cal
9g
27 g
9g
73 mg
373 mg
50 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
MILK,NONFAT,DRY
3-1/4 oz
1-3/8 cup
WATER,WARM
3-7/8 lbs
1 qts 3-1/2 cup
BREADCRUMBS
3-3/4 lbs
1 gal
SALT
1-1/2 oz
2-1/3 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
OIL,SALAD
1-1/2 lbs
3 cup
Method
1
Separate fish fillets; cut into 4-1/2 ounce portions, if necessary.
2
Reconstitute milk. Dip fillets into milk mixture. Drain.
3
Dredge fillets in crumb mixture; shake off excess.
4
Lightly spray sheet pans with non-stick cooking spray. Place fillets in a single layer on each sprayed pan.
5
Sprinkle 3/4 cup salad oil, shortening or margarine over fillets in each pan.
6
Using a convection oven, bake 10 to 15 minutes at 350 F. on high fan, open vent or until lightly browned. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Oven Fried Fish

Yield: 100 Portion: 4 Ounces
Calories: 236 cal
Carbohydrates: 9g
Protein: 27 g
Fat: 9g
Cholesterol: 73 mg
Sodium: 373 mg
Calcium: 50 mg

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
MILK,NONFAT,DRY 3-1/4 oz 1-3/8 cup
WATER,WARM 3-7/8 lbs 1 qts 3-1/2 cup
BREADCRUMBS 3-3/4 lbs 1 gal
SALT 1-1/2 oz 2-1/3 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
OIL,SALAD 1-1/2 lbs 3 cup

Method:
1
Separate fish fillets; cut into 4-1/2 ounce portions, if necessary.
2
Reconstitute milk. Dip fillets into milk mixture. Drain.
3
Dredge fillets in crumb mixture; shake off excess.
4
Lightly spray sheet pans with non-stick cooking spray. Place fillets in a single layer on each sprayed pan.
5
Sprinkle 3/4 cup salad oil, shortening or margarine over fillets in each pan.
6
Using a convection oven, bake 10 to 15 minutes at 350 F. on high fan, open vent or until lightly browned. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/oven_fried_fish.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence