MEASURE (FOR 50 SERVINGS)
Bun, Hamburger, WGR, #1228
3 1/2 bun(s)
Lemon Juice, Canned/Bottled, #2247
Salt, Seasoned, #2724
Pepper, Black, Ground, #2718
Sauce, Hot, PC, #2209
4 packet(s) , 7 grams each
Parsley, Dried, Chopped, #2717
Pan Release Spray, Vegetable Oil, #2514
Catfish Fillets, Raw, Unbreaded, #1038
Mayonnaise, Reduced Calorie, Bulk, #2249
1 1/2 pint(s)
Cheese, American, Grated/Shredded, #1307
In a bowl, mix bread crumbs, lemon juice, seasoned salt, pepper, hot pepper sauce, and parsley. Reserve for step 3.
Spray sheet pans with pan release spray. Place 25 fillets on each sheet pan (for 50 servings, use 2 pans).
Cover each square with a #60 scoop (1 tablespoon) of reduced fat mayonnaise. Spread mayonnaise over each portion with spatula.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Transfer baked fish squares to a steamtable pan for service. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.
Portion 1 fillet with topping per serving. Each portion provides 2 oz. eq. meat/meat alternate.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.
Use USDA Foods or Department of Defense (DoD) products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fish" provides seasoning and serving ideas for fish.
Raw catfish fillets topped with mayonnaise
Cheddar cheese sprinkled over catfish fillets
Raw catfish fillets being sprinkled with bread crumb mixture
1 serving of Baked Fish Scandia
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