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Fish Sandwich (Fried)
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) |
DIRECTIONS
1. | Fry according to package directions. |
2. | Place fish squares in steamtable pan. Cover pan with aluminum foil and place in warmer until ready for service. Punch holes in foil to allow moisture to escape. CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds. |
3. | SANDWICH ASSEMBLY:
Prepare in batches to maintain quality. |
4. | Place sandwiches in 2" deep full pans lined with pan liners. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Portion 1 sandwich and bun. Each portion provides 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. Discard leftovers. |
Serving Notes
Alternate instructions: Individual sandwiches can be wrapped in aluminum foil.