Source: MRS 2020
MRS: 202 — Fish & Seafood (200s)

Fish Nuggets (Baked)

Meal Component Contribution:
2 oz. eq. meat/meat alternate portion,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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Codfish, Nugget, #1040
400  codfish nugget(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
DIRECTIONS

1.

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

2.

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

3.

Bake 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.

4.

Remove from oven and place in steamtable pans. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.
Portion 4 nuggets per serving. Each portion provides 2 oz. eq. meat/meat alternate portion and 1 1/2 oz. eq. whole grains.

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

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.

Nutrients Per Serving
Calories
210
Carbohydrates
18.00 g
Dietary Fiber
2.00 g
Protein
15.00 g
Sodium
360.00 mg
Total Fat
9.00 g
Sat. Fat
1.50 g
Trans Fat
0.00 g