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Receta Chipper Perch
by Global Cookbook

Chipper Perch
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  Raciónes: 12

Ingredientes

  • 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

Direcciones

  1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
  2. PREPARE 1/2 RECIPE FOR FRENCH DRESSING (RECIPE NO. M05800).
  3. SEPARATE FILLETS; CUT INTO 4 1/2 Ounce PORTION, IF NECESSARY. DIP FILLETS IN FRENCH DRESSING; PLACE IN SINGLE LAYER ON SHEET PAN.
  4. COMBINE CHIPS AND CHEESE. SPRINKLE 1 Quart Mix OVER FISH IN EACH PAN.
  5. BAKE 10 Min Or possibly Till FILLETS FLAKE EASILY WHEN TESTED WITH A FORK.
  6. NOTE:
  7. IN STEP 1, 2 Quart READY-TO-USE FRENCH DRESSING MAY BE USED.
  8. NOTE:
  9. IN STEP 2, OTHER TYPES OF FISH FILLETS MAY BE USED. BAKING TIME WILL VARY WITH TYPE & THICKNESS OF FISH.
  10. NOTE:
  11. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
  12. NOTE:
  13. 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.
  14. SERVING SIZE: 5 1/2 Ounce