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Fried Catfish
2 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 fillet
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Catfish Fillets, Raw, Unbreaded, #45 | 100 fillet(s) |
Flour, All Purpose, Enriched, #358 | 6 pint(s) |
Cornmeal, Yellow, Plain, #362 | 2 pint(s) |
Salt, Seasoned, #341 | 1/4 cup(s) |
Pepper, Black, Ground, #336 | 2 teaspoon(s) |
DIRECTIONS
1. | Read package directions carefully before preparing fillets for cooking. |
2. | Wash thawed filets and drain. |
3. | Mix flour and cornmeal. |
4. | Mix flour and cornmeal mixture with seasoned salt and pepper. |
5. | Preheat oil in deep fat fryer to temperature on package directions. |
6. | Dip fish fillets into seasoned flour mixture. Coat well. |
7. | Fry for 4 - 5 minutes until golden brown. (Prepare in batches to maintain quality.) CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
8. | Serve at once to maintain quality. Portion 1 fillet per serving. Each portion provides 2 oz. eq. of meat/meat alternate. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Illustrated Steps for Preparation of Fried Catfish
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