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Cajun Catfish
2 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 fillet
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Cornmeal, Yellow, Plain, #362 | 1 1/2 pint(s) |
Salt, Table, #343 | 1/8 cup(s) |
Pepper, Black, Ground, #336 | 3/8 cup(s) |
Catfish Fillets, Raw, Unbreaded, #45 | 50 fillet(s) |
Spice Blend MS, Creole, No Salt, #563 | 1 cup(s) |
Salt, Seasoned, #341 | 1 tablespoon(s) |
Margarine, Bulk, #119 | 1 1/2 cup(s) |
DIRECTIONS
1. | Combine cornmeal, salt and black pepper. |
2. | Dredge thawed catfish fillets in cornmeal mixture. Place the filet skin side down on parchment lined bun pan. |
3. | Combine Creole spice blend and seasoned salt. Sprinkle over the catfish fillets and drizzle with the melted margarine. |
4. | Bake at 375 degrees F for 15-20 minutes in a convection oven until golden and fish flakes with a fork. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Serve immediately or cover and hold in warmer until ready for service. If covered, punch holes in cover to keep fish from becoming soggy. CCP: Hold and maintain product at a minumum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Use commodity products when available.