Source: MRS 2020
MRS: 222 — Fish & Seafood (200s)

Fish Sticks

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grain
Number of Portions: 100  Size of Portion: 4 sticks
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Breaded Fish Sticks, Pollock, WGR
400  pieces
Pan Release Spray, Vegetable Oil, #2514
10  second spray
DIRECTIONS

1.

Count out the number of frozen fish sticks needed to provide 2 oz. eq. meat/meat alternate (4 fish sticks per portion).

2.

Place the frozen fish sticks on sheet pans (18" x 26" x 1") sprayed with pan release spray.

3.

Bake the fish sticks according to package directions. (Prepare in batches to maintain quality.)

CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

4.

Remove the fish sticks from the oven and place in steamtable pans. Serve immediately, or cover and place in warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil until ready for service.

5.

Portion four sticks per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grain.

Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Nutrients Per Serving
Calories
210
Carbohydrates
22.00 g
Dietary Fiber
0.00 g
Protein
12.00 g
Sodium
400.00 mg
Total Fat
10.00 g
Sat. Fat
2.00 g
Trans Fat
0.00 g