Search the recipe database
Fish Sandwich (Fried)
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
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Codfish, Rectangle, #1041 | 100 Squares |
Bun, Hamburger, WGR, #1228 | 100 buns |
DIRECTIONS
1. | Thaw the hamburger buns according to the package directions. |
2. | Heat the fryer oil to the desired temperature. Fry the frozen fish patties according to the fryer or package directions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Assemble the sandwiches immediately or place the fish patties on sheet pans. Place the pans in a warmer until ready for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees or higher. |
4. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan with a 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: Cover and hold for service at 135 degrees F or higher. |
5. | Portion one sandwich per serving. Each portion provides 2 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 or higher. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. Leftover assembled sandwiches do not have good quality when reheated. For best quality, assembled sandwiches should be discarded. |
Production Notes
- Thaw the hamburger buns according to package directions.
- The fish sandwiches may be assembled on the serving line.
- Prepare the Fish Sandwiches for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Serving Notes
Have condiments available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.