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

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MEAT, FISH, AND POULTRY No.L 122 00
PAN FRIED FISH
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
239 cal
8g
27 g
10 g
72 mg
309 mg
28 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
BREADCRUMBS
1-3/8 lbs
1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-1/2 lbs
1 qts 1-1/2 cup
SALT
1-1/2 oz
2-1/3 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
1-3/4 lbs
1 qts
SHORTENING,VEGETABLE,MELTED
Method
1 Separate fillets or steaks; cut into 4-1/2 ounce portions, if necessary.
2 Dredge fish in mixture of crumbs, flour, salt, and pepper; shake off excess.
3 Fry fish in hot shallow fat, 1/8-inch deep. Brown 2 to 4 minutes on each side; turn carefully. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds.
4 Drain well on absorbent paper. CCP: Hold for service at 140 F. or higher.



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Copyright © 1995-2019 ITA all rights reserved.
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Pan Fried Fish

Yield: 100 Portion: 4 Ounces
Calories: 239 cal
Carbohydrates: 8g
Protein: 27 g
Fat: 10 g
Cholesterol: 72 mg
Sodium: 309 mg
Calcium: 28 mg

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
BREADCRUMBS 1-3/8 lbs 1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-1/2 lbs 1 qts 1-1/2 cup
SALT 1-1/2 oz 2-1/3 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
SHORTENING,VEGETABLE,MELTED 1-3/4 lbs 1 qts

Method:
1 Separate fillets or steaks; cut into 4-1/2 ounce portions, if necessary.
2 Dredge fish in mixture of crumbs, flour, salt, and pepper; shake off excess.
3 Fry fish in hot shallow fat, 1/8-inch deep. Brown 2 to 4 minutes on each side; turn carefully. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds.
4 Drain well on absorbent paper. CCP: 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/pan_fried_fish.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence