Subj : Re: Fried Fish
To   : Ruth Haffly
From : Dale Shipp
Date : Tue Mar 21 2023 03:15:06

 -=> On 03-19-23  20:39,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Fried Fish <=-

 DS> This DS> month our restaurants are serving their version of fish
 RH> and chips. DS> The breading that they use on the fish is very thick,
 RH> and several DS> times has been like raw dough inside next to the
 RH> fish. I've given up DS> on trying DS> it.

I wonder why your quoting is so messed up???

 RH> I'd have probably given up after the first attempt. Have you told them
 RH> that it's not fully cooked?  They're risking getting a lot of folks
 RH> sick, serving them raw dough.
 
Actually, I only ordered it once.  I did call a manager over to show him
the raw dough.  He said that he would talk to the chef.  Since then, I
have only observed what others got.  While I did not see any that were
as bad as mine had been, they were all far too thick a breading.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oriental Meat Filled Pancakes
 Categories: Chinese, Pork, Appetizer, Snack, D/g
      Yield: 2 dozen
 
MMMMM--------------------------PANCAKES-------------------------------
      4    Eggs
    1/2 c  Water
      3 tb Cornstarch
      2 ts Soy sauce
    1/2 ts Sugar
      3 ts Peanut or Veg. oil, divided

MMMMM------------------------MEAT FILLING-----------------------------
      6    Oriental pancakes
      1 tb Cornstarch
      3 tb Soy sauce
      1 tb Dry sherry
    3/4 lb Ground beef
    1/2 lb Ground pork
    2/3 c  Chopped green onions & tops
      1 ts Minced fresh ginger root
      1    Garlic clove, pressed
 
  Beat eggs in large bowl with wire whisk.  Combine water, cornstarch,
  soy sauce and sugar, pour into eggs and beat well.
  
  Heat 8 inch omelet or crepe pan over medium heat.  Brush bottom of pan
  with 1/2 teaspoon oil, reduce heat to low.  Beat egg mixture, pour
  1/4 cup of egg mixture into skillet, lifting and tipping pan from
  side to side to form a thin round pancake.  Cook about 1 to 1 1/2
  minutes, or until firm. Carefully lift with spatula and transfer to a
  sheet of waxed paper. Continue procedure adding 1/2 teaspoon oil to
  pan for each pancake.  Place wax paper between each pancake so they
  will not stick together.
  
  Makes 6 pancakes (24 appetizers)
  
  MEAT MIXTURE
  
  Prepare pancakes.
  
  Combine cornstarch, soy sauce and sherry in large bowl. Add raw beef,
  raw pork, green onions, ginger and garlic; mix until thoroughly
  combined.
  
  Spread 1/2 cup meat mixture evenly over each pancake, leaving about
  1/2 inch border on one side.  Starting with opposite side, roll up
  pancake jelly roll fashion.  Place rolls, seam side down in single
  layer on heatproof plate; place plate on steamer rack.  Set rack in
  large pot or wok of boiling water.  Cover and steam 15 minutes.  (For
  best results, steam all rolls at the same time)  Just before serving,
  cut rolls diagonally into quarters.  Arrange on serving platter and
  serve hot.
 
MMMMM


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