Breaded Fish Fillets
Source of Recipe
Master Chef Don Easley
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. 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 360°F for 4-5 minutes or until fish is golden brown and internal temperature is 145°F. Serve at once or place for a short time in uncovered counter pans in 250°F oven until service.