Source: MRS 2020
MRS: 216 — Fish & Seafood (200s)

Fish Patty (Baked)

Meal Component Contribution:
2 oz. eq. meat/meat alternate,1 oz. eq. whole grain
Number of Portions: 100  Size of Portion: 1 patty
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 rectangles
Pan Release Spray, Vegetable Oil, #2514
5  grams
DIRECTIONS

1.

Count out the number of codfish patties needed.

2.

Place the frozen fish patties in a single layer on sheet pans (18" x 26" x 1") that have been sprayed with pan release spray.

3.

Bake 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.

4.

Remove from oven and place 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 until ready for service.

5.

Portion 1 fish patty per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain.

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.

Nutrients Per Serving
Calories
180
Carbohydrates
14.00 g
Dietary Fiber
2.00 g
Protein
14.00 g
Sodium
310.00 mg
Total Fat
8.00 g
Sat. Fat
1.50 g
Trans Fat
0.00 g