Parmesan Fish
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:53pm

Ingredients




1 7/8 cups WATER, WARM
30 pounds FISH FILLETS FLAT FZ
1/2 pound BUTTER PRINT SURE
3 1/2 pounds CHEESE GRATED 1LB
6 tablespoons MILK, DRY NON-FAT L HEAT
1 2/3 pounds tbl PEPPER BLACK 1  CN
1 tablespoon BASIL SWEET GROUND
2 tablespoons OREGANO GROUND
2/3 ounce PAPRIKA GROUND

Preparation

1 TEMPERATURE: 375 F. OVEN 2 1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. SET ASIDE FOR USE IN STEP 3. 3 2. COMBINE CHEESE, PARSLEY, PAPRIKA, OREGANO, PEPPER AND BASIL. 4 BLEND THOR- OUGHLY. SET ASIDE FOR USE IN STEP 4. 5 3. RECONSTITUTE MILK; DIP FISH INTO MILK; DRAIN. 6 4. DREDGE FISH IN CHEESE MIXTURE; SHAKE OFF EXCESS. ARRANGE FISH IN SINGLE LAYERS ON LIGHTLY GREASED PAN. 7 5. DRIZZLE ABOUT 1/4 CUP BUTTER OR MARGARINE OVER FISH IN EACH PAN. 8 6. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED. 9 NOTE: 10 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS. BAKE 15 MINUTES OR IN 325F. CONVECTION OVEN 7 MINUTES ON HIGH FAN, CLOSED VENT. 11 2. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15-20 MINUTES ON HIGH FAN, CLOSED VENT. 12 3. IN STEP 6, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK. 13 4. IN STEP 6, BAKING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS OF FISH. 14 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. 15 SERVING SIZE: 1 FILLET (