Menu and Recipe Manu.. - The Early Childhood Commission

DAY 2
FISH FINGERS
(Food from Animal)
17
Recipes for General Menus
Ingredient Metric Standard Measure Method
Fish Fillet 960 g 2 lb 8 medium 1. Remove skin and any small bones from fillet as necessary.
Vinegar 30 g 1 oz 2 Tbsp 2. Mix vinegar and water in a small container and use to sponge fillet.
Water 240 ml 8 oz 1 cup
3. Cut into 2 ½ x 1½” pieces. (approximately 40 pieces 2 / 3 oz each)
Flour 120g 4 oz ½ cup 4. Combine flour, salt and black pepper in a dry bowl and mix well and set
Salt
20 g
2 / 3 oz 4 tsp
aside.
Black pepper 7 g ¼ oz ½ Tbsp
Bread crumbs 360 g 12 oz 1 ½ cups 5. Pour bread crumbs into another dry bowl and separate with a fork (no
lumps).
Eggs 180 g 6 oz 3 Large 6. Combine eggs and milk in a separate bowl and whisk well.
Milk 60 ml 2 oz ¼ cup
Oil 120 ml 4 oz ½ cup 7. Heat oil in a shallow frying pan over medium heat.
8. Coat fish in mixture of flour, salt and black pepper, shake off excess flour.
9. Dip coated fish in egg mixture.
10. Roll fish from egg mixture in bread crumbs.
11. Shake off excess bread crumbs.
12. Place fish in hot oil and turn from side to side (approximately 2-3 minutes
on each side).
13. Fry until golden brown or until done.
14. Remove from oil and place on wax paper to drain.
15. Hold hot and serve in brown gravy.
Menu and Recipe Manual for Early Childhood Institutions