Source: MRS 2020
MRS: 204 — Fish & Seafood (200s)

Fish Nuggets (Fried)

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Codfish, Nugget, #1040
400  codfish nuggets
DIRECTIONS

1.

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

2.

Fry the nuggets according to package and/or case 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.

3.

Place the fish 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.

4.

Portion 4 fish nuggets for per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1½ oz. eq. of 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.

Nutrients Per Serving
Calories
255
Carbohydrates
18.00 g
Dietary Fiber
2.00 g
Protein
15.00 g
Sodium
360.00 mg
Total Fat
13.52 g
Sat. Fat
1.96 g
Trans Fat
0.00 g