Search the recipe database
Fish Melt
2 1/2 oz. eq. meat/meat alternate, 3 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Codfish, Rectangle, #43 | 100 codfish(es) |
Bun, Hamburger, WGR, #549 | 100 bun(s) |
Cheese, American Process, Sliced, #39 | 3 pound(s) + 2 ounce(s) |
DIRECTIONS
1. | Place frozen fish patties on lined sheet pan. |
2. | Follow package and/or case directions for baking fish patties. Conventional oven: 325 degrees F for 15 minutes or according to package directions. CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds. |
3. | ASSEMBLY:
|
4. | Place burgers in steamtable pans (12"X20"X2 1/2") lined with pan liners. Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service. (Prepare in batches to maintain quality.) CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Portion 1 sandwich per serving. Each portion provides 2 1/2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
Serving Notes
Alternate instructions: Individual sandwiches can be wrapped in aluminum foil.