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Add a photoServings: 12
Ingredients
- 63 lb TROUT RAINBOW WHOLE
- 2 1/2 lb BUTTER PRINT SURE
- 1 quart LEMON FRESH
- 2 1/4 lb BREAD SNDWICH 22OZ #51
- 2 tsp PEPPER BLACK 1 LB CN
- 2 Tbsp. SALT TABLE 5LB
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
- 1. PLACE SINGLE LAYER OF FISH ON WELL-GREASED PANS, IN ROWS, 2 BY 6.
- 2. COMBINE BUTTER Or possibly MARGARINE, DILL WEED, AND PEPPER; Add in LEMON JUICE. USE 1 C. LEMON-BUTTER Mix FOR EACH PAN OF FISH. LIGHTLY BRUSH INSIDE AND TOP OF EACH FISH.
- 3. COMBINE BREAD CRUMBS AND SALT. USE 1 C. BREAD CRUMBS PER PAN; Proportionately SPRINKLE ON INSIDE AND OUTSIDE OF FISH.
- 4. BAKE 15 Min.
- 5. SERVE IMMEDIATELY.
- NOTE:
- 1. SINCE TROUT DOES NOT HOLD WELL IN SERVING LINE FOR LONG PERIODS OF TIME, PREPARE BY PROGRESSIVE COOKING METHODS IN SMALL BATCHES.
- NOTE:
- 2. HEADS MAY BE REMOVED IN STEP 1, If you like.
- NOTE:
- 3. IN STEP 2, 6 LB (24 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 Quart JUICE.
- NOTE:
- 4. IN STEP 2, 1 C. Frzn LEMON JUICE CONCENTRATE AND 3 C. Cool WATER MAY BE USED FOR JUICE.
- SERVING SIZE: 1 FISH (10
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