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Fried Catfish
3 oz. eq. meat/meat alternate, ½ oz. eq. whole grain.
Number of Portions: 100 Size of Portion: 1 fillet
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Catfish Fillet, Breaded, Raw, Frozen, #1039 | 25 pounds , (2 ounce serving each) |
DIRECTIONS
1. | Line sheet pans with parchment paper. Spray the parchment paper with food realease spray. Place the breaded catfish in single layer on parchment lined pans. |
2. | Place breaded catfish in a single layer on the parchment lined pans. Prepare according to instructions on case or package. CCP: Heat to 155 degrees F or higher for at least 15 seconds at the completion of cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | Prepare in batches and serve at once to maintain quality. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. |
4. | Portion a 4-ounce (2 strips) serving of catfish. Each portion provides 3 oz. eq.meat/meat alternate and ½ oz. eq. whole grain CCP: Hold and maintain product at a minimum temperature of 135 degree s F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Prepare the catfish for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Serving Notes
Presentation idea: Garnish pans with lemon slices and fresh parsley springs.
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.