Source: MRS 2020
MRS: 754 — Sandwiches (700s)

Fish Melt

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 3 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

Codfish, Rectangle, #1041
100  Squares
Bun, Hamburger, WGR, #1228
100  buns
Cheese, American Process, Sliced, #1308
3  pounds + 2  ounces


Place the frozen fish patties on a lined sheet pan.
Follow package and/or case directions for baking fish patties.
Conventional oven: 325 degrees F for 15 minutes or according to package directions.
Convection oven: 325 degrees F for 10 - 15 minutes or according to package directions.

CCP:  Internal temperature must reach 135 degrees F or higher for 15 seconds at the completion of the cooking process.



  • Place 24 bottom portions of hamburger buns on each sheet pan, 4 down and 6 across.
  • Place the cooked fish patties each bun.
  • Top each fish patty with 1 slice of cheese
  • Cover with the top portion of the bun.
  • Fish Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags.
  • Place each Fish Sandwich in a steamtable pans (12" x 20" x 2½") lined with pan liners.
  • Prepare the Fish Sandwiches in batches to maintain quality.

Serve immediately, or cover the pan with lid, foil or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.


Portion 1 sandwich per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 3 oz. eq. whole grains.

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

Production Notes

Use USDA Foods 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 Meats" provides seasoning and serving ideas for sandwiches.

Prepare only what can be served in a 30 minute period to maintain quality.

Serving Notes

Alternate instructions: Assemble sandwiches on the serving line.

Nutrients Per Serving
43.23 g
Dietary Fiber
5.00 g
22.18 g
803.63 mg
Total Fat
14.49 g
Sat. Fat
4.33 g
Trans Fat
0.00 g

Illustrated Presentation of Fish Melt

1 serving of Fish Melt