Baked Stuffed Fish Recipe
Servings: 12
Ingredients
- 1 quart WATER
- 30 lb FISH FILLETS FLAT FZ
- 1 c. BUTTER PRINT SURE
- 1 1/2 c. BUTTER PRINT SURE
- 1 lb CELERY FRESH
- 1 lb LEMON FRESH
- 1 1/2 lb ONIONS DRY
- 3 1/2 lb FLOUR GEN PURPOSE 10LB
- 2 1/2 tsp PEPPER BLACK 1 LB CN
- 2 Tbsp. THYME Grnd
- 2 Tbsp. PAPRIKA Grnd
- 3 Tbsp. SALT TABLE 5LB
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
- 1. Saute/fry CELERY AND ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
- 2. COMBINE CRACKER CRUMBS, PEPPER, AND THYME; Add in TO VEGETABLES.
- 3. Add in WATER TO VEGETABLE-CRUMB Mix; TOSS Mix BUT Don't PACK. SET ASIDE FOR USE IN STEP 5.
- 4. SEPARATE FILLETS; CUT INTO 2 1/4 Ounce Pcs. PLACE 50 Pcs ON EACH GREASED PAN.
- 5. PLACE 1/4 C. (1-NO.16 SCOOP) VEGETABLE-CRUMB Mix ON EACH PIECE. COVER WITH SECOND FISH PIECE.
- 6. COMBINE LEMON JUICE AND BUTTER Or possibly MARGARINE; POUR OVER FISH IN EACH PAN.
- 7. SPRINKLE SALT AND PAPRIKA OVER FISH.
- 8. BAKE ABOUT 25 Min Or possibly Till LIGHTLY BROWNED.
- NOTE:
- 1. IN STEP 1, 1 LB 6 Ounce FRESH CELERY A.P. WILL YIELD 1 LB Minced CELERY AND 1 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 8 Ounce Minced ONIONS.
- NOTE:
- 2. IN STEP 6, 1 LB FRESH LEMONS A.P. (4 LEMONS) WILL YIELD 3/4 C. JUICE.
- NOTE:
- 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- SERVING SIZE: 4 1/2 Ounce F
Adding to Planner
