Recipe for Tempura Fried Fish 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
2 qt WATER, ICE
30 lb FISH FILLETS FLAT FZ
8 x EGGS SHELL
1/4 qt FLOUR GEN PURPOSE 10LB
8 tsp BAKING POWDER
Instructions:
Instructions: TEMPERATURE: 365 F. DEEP FAT

1. SEPARATE FILLETS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.

2. USE 3/4 RECIPE TEMPURA BATTER (RECIPE NO. D-52) WHEN USING FISH FILLETS EXCEPT FLOUNDER FILLETS. FOR FLOUNDER FILLETS, USE 1 RECIPE

(1 GAL). TEMPURA BATTER (RECIPE NO. D-52). DIP FISH INTO BATTER.

3. FRY ABOUT 4 MINUTES, OR UNTIL BROWNED.

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: IN STEP 3, FRYING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS OF FISH.

SERVING SIZE: 4 1/2 OZ

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