Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. STACK SQUARES NOT MORE THAN 3 LAYERS DEEP IN ROASTING PANS (18 BY 24 INCHES). COVER WITHCOOL WATER, ABOUT 3 GAL. SOAK UNTIL ALL PORTIONS ARE MOISTENED (3 TO 8 MINUTES). DRAIN. COVER; LET STAND 30 MINUTES OR LONGER TO EQUALIZE MOISTURE. RECONSTITUTE 2 1/2 OZ (1/2 CUP) NONFAT DRY MILK IN 1 1/4 CUPS WATER; ADD 2 LB (1 QT) WHOLE BEATEN EGGS, 3 1/2 OZ (5 TBSP) SALT, AND 1 TBSP BLACK PEPPER. DIP FILLETS INTO MIXTURE; DRAIN WELL.

2. DREDGE FILLETS IN CRUMBS; SHAKE OFF EXCESS.

3. PLACE FILLETS IN A SINGLE LAYER ON EACH WELL GREASED PAN.

4. POUR 3/4 CUP BUTTER OR MARGARINE OVER FILLETS IN EACH PAN.

5. BAKE 25 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE:

1. IN STEP 5, BAKING TIME WILL VARY DEPENDING UPON TYPE AND THICKNESS OF FISH.

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

3. TO AVOID OVERWETTING CRUMBS, DREDGE IN SMALL BATCHES.

4. FOR THINNER FISHES, 6 SHEET PANS ARE NEEDED. SPRINKLE 1/2 CUP SHORTENING OR MARGARINE OVER FILLETS IN EACH PAN.

5. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350F. 10-15 MINUTES OR UNTIL GOLDEN BROWN ON HIGH FAN, OPEN VENT.

SERVING SIZE: 1 1/2 SQUA

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