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Baked Fish Nuggets
2 oz. eq. meat/meat alternate,1½ oz. eq. whole grains
Number of Portions: 100 Size of Portion: 4 nuggets
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Codfish, Nugget, #1040 | 400 codfish nuggets |
DIRECTIONS
1. | Spray sheet pans (18" X 26" X 1") with pan release spray. |
2. | Count out number of frozen fish nuggets needed to provide 2 oz. eq. meat/meat alternate (4 nuggets per portion). Place frozen fish nuggets on prepared sheet pans. |
3. | Bake according to package directions. (Prepare in batches to maintain quality.) CCP: Heat to 135 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 from 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. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
5. | Portion 4 nuggets per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1½ oz. eq. whole grains. |
Production Notes
Prepare only what can be served in a 30 minute period to maintain maximum quality.
"Culinary Techniques for Healthy School Meals: Preparing Fish" provides seasoning and serving ideas for fish.