Recipes

Fried Haddock Fillets

Recipe No. 157 from the U.S. Army's WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fish · Seafood

Serves 100 servings, 2½ by 4½ inches each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 157 from the U.S. Army’s WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Fish, dressed, fillets — 35 pounds
  • Salt — 3 ounces (6 mess kit spoons)

Flour, sifted — 1 pound (1 No. 56 dipper)

  • Cornmeal or dry bread crumbs — 1 pound (1 mess kit cup)
  • Fat (for frying) — 1 pound (⅔ mess kit cup)

Directions

  1. Wash fish; cut into servings.
  2. Sprinkle with salt.
  3. Mix flour and cornmeal or bread crumbs; roll fish in mixture.
  4. Fry in hot fat (375° F.) until brown.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Fish, dressed, fillets — 2 lb 12¾ oz Salt — about 1½ tsp Flour, sifted — 1¼ oz Cornmeal or dry bread crumbs — 1¼ oz Fat (for frying) — 1¼ oz

Two pounds of flour or 2 pounds cornmeal may be used instead of 1 pound flour and 1 pound cornmeal. Serve fried haddock with hot tomato sauce (recipe No. 508).

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 157, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.