Source: MRS 2020
MRS: 750 — Sandwiches (700s)

Fish Sandwich (Baked)

Meal Component Contribution:
2 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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Codfish, Rectangle, #1041
100  codfish(es)
Bun, Hamburger, WGR, #1228
100  bun(s)
DIRECTIONS

1.

Place frozen fish patties on bun 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 140 degrees F or higher for 15 seconds.

2.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger bun on bun pan, 4 down and 6 across.
  • Place cooked fish patties on buns.
  • Cover with top portion of bun.

Place sandwiches in steamtable pans (12" x 20" x 2½") lined with pan liners.
Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service. Prepare in batches to maintain quality.

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

3.

Portion 1 sandwich and bun per serving. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

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:  Individual sandwiches can be wrapped in aluminum foil. 

Nutrients Per Serving
Calories
320
Carbohydrates
41.00 g
Dietary Fiber
4.00 g
Protein
19.00 g
Sodium
550.00 mg
Total Fat
10.00 g
Sat. Fat
1.50 g
Trans Fat
0.00 g


Illustrated Presentation of Fish Sandwich (Baked)
1.

1 serving of Fish Sandwich