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Email to Master Chef Don F. Easley Jr.      

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    Breaded Fish Fillets

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Servings: 50

    Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165F. Reheat product only once; discard if not used.

    Keep refrigerated all fish not being prepared or cooked.

    Suggested fish: flounder, sole, haddock, perch, grouper.

    List of Ingredients

    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


    1. Dredge fish in mixture of flour, salt, and pepper (see Notes).

    2. Combine eggs and milk.

    3. Dip fish in egg mixture, then in crumbs. Fry in deep fat at 360F for 4-5 minutes or until fish is golden brown and internal temperature is 145F. Serve at once or place for a short time in uncovered counter pans in 250F oven until service.




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