Creole Fish
| Quantity | Description |
|---|---|
| 7-1/2 cups | onions, dry, chopped |
| 1-1/2 qt. | peppers, sweet, fresh, chopped |
| 7-2/3 tbsp. | garlic, dry, minced |
| 2 cups | salad oil or shortening, melted |
| 3 gal. | tomatoes, canned, crushed |
| 1 gal. | water |
| 1/2 cup | salt |
| 3 tbsp. | chili powder |
| 1-1/3 tbsp. | thyme, ground |
| 5 | bay leaves |
| 25 lbs | fish portions, frozen, raw, breaded |
INSTRUCTIONS
Servings: 100 portions (one portion = 1 fish portion or 4 fish sticks)
Pan Size: 18 by 24-inch roasting pan
Temperature: 350°F deep fat; 325°F. oven
Saute onions, peppers, and garlic in salad oil or melted shortening until tender. Add tomatoes, water, 1/2 cup salt, chili powder, thyme, and bay leaves to sauteed vegetables. Simmer 1 1/2 hours or until thick and glossy. Set aside.
Fry 3 minutes or until light brown. Drain well in basket or on absorbent paper. Divide fried fish into 2 pans; pour 2 gal of tomato sauce over fish in each pan. Bake 30 minutes or until thoroughly heated.