Chipper Perch Recipe
Servings: 12
Ingredients
- 30 lb FISH FILLETS FLAT FZ
- 2 3/4 lb CHEESE CHEDDER
- 2 1/4 tsp ONIONS DRY
- 1/4 c. SUGAR, GRANULATED 10 LB
- 2 lb POTATO CHIP #7/8
- 4 1/2 c. SALAD OIL, 1 GAL
- 1 1/4 c. CATSUP TOMATO#10
- 1 1/2 Tbsp. MUSTARD FLOUR
- 2 c. VINEGAR CIDER
- 1 Tbsp. PAPRIKA Grnd
- 3 1/3 tsp SALT TABLE 5LB
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
- 1. PREPARE 1/2 RECIPE FOR FRENCH DRESSING (RECIPE NO. M05800).
- 2. SEPARATE FILLETS; CUT INTO 4 1/2 Ounce PORTION, IF NECESSARY. DIP FILLETS IN FRENCH DRESSING; PLACE IN SINGLE LAYER ON SHEET PAN.
- 3. COMBINE CHIPS AND CHEESE. SPRINKLE 1 Quart Mix OVER FISH IN EACH PAN.
- 4. BAKE 10 Min Or possibly Till FILLETS FLAKE EASILY WHEN TESTED WITH A FORK.
- NOTE:
- 1. IN STEP 1, 2 Quart READY-TO-USE FRENCH DRESSING MAY BE USED.
- NOTE:
- 2. IN STEP 2, OTHER TYPES OF FISH FILLETS MAY BE USED. BAKING TIME WILL VARY WITH TYPE & THICKNESS OF FISH.
- NOTE:
- 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
- NOTE:
- 4. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 7 Min, Or possibly Till FILLETS FLAKE EASILY WHEN TESTED WITH A FORK, ON HIGH FAN, CLOSED VENT.
- SERVING SIZE: 5 1/2 Ounce
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1289g | |
| Recipe makes 12 servings | |
| Calories 1658 | |
| Calories from Fat 568 | 34% |
| Total Fat 63.91g | 80% |
| Saturated Fat 15.12g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 726mg | 242% |
| Sodium 2276mg | 95% |
| Potassium 5225mg | 149% |
| Total Carbs 48.8g | 13% |
| Dietary Fiber 3.6g | 12% |
| Sugars 10.38g | 7% |
| Protein 209.71g | 336% |
