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Fish Patty (Fried)
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 Fish Patty
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Codfish, Rectangle, #1041 | 100 codfish rectangles |
DIRECTIONS
1. | Count out the number of portions needed. |
2. | Fry the fish according to the package and/or case directions. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Place fried codfish patty 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. |
4. | Portion 1 codfish square per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. of 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.
Serving Notes
Read CN label to insure correct portion is served.