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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. | Heat oil in deep fat fryer to desired temperature. Fry fish according to package and/or case directions. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
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
Fish Patty: Prepare the Fish Squares for just-in-time for service. Batch cook: 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.
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.
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.