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  • Baked Stuffed Fish

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    Baked Stuffed Fish
    Servings: 12
    by Global Cookbook
    92760 recipes
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    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

    1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
    2. 1. Saute/fry CELERY AND ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
    3. 2. COMBINE CRACKER CRUMBS, PEPPER, AND THYME; Add in TO VEGETABLES.
    4. 3. Add in WATER TO VEGETABLE-CRUMB Mix; TOSS Mix BUT Don't PACK. SET ASIDE FOR USE IN STEP 5.
    5. 4. SEPARATE FILLETS; CUT INTO 2 1/4 Ounce Pcs. PLACE 50 Pcs ON EACH GREASED PAN.
    6. 5. PLACE 1/4 C. (1-NO.16 SCOOP) VEGETABLE-CRUMB Mix ON EACH PIECE. COVER WITH SECOND FISH PIECE.
    7. 6. COMBINE LEMON JUICE AND BUTTER Or possibly MARGARINE; POUR OVER FISH IN EACH PAN.
    8. 7. SPRINKLE SALT AND PAPRIKA OVER FISH.
    9. 8. BAKE ABOUT 25 Min Or possibly Till LIGHTLY BROWNED.
    10. NOTE:
    11. 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.
    12. NOTE:
    13. 2. IN STEP 6, 1 LB FRESH LEMONS A.P. (4 LEMONS) WILL YIELD 3/4 C. JUICE.
    14. NOTE:
    15. 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
    16. SERVING SIZE: 4 1/2 Ounce F

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