Source: U.S. Department of Defence
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Creole Fish
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 MEAT, FISH, AND POULTRY No.L 135 01
CREOLE FISH
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
360 cal
32 g
17 g
18 g
114 mg
803 mg
48 mg
Ingredient
Weight
Measure
Issue
CREOLE SAUCE
2 gal 1/2 qts
FISH,PORTIONS,BREADED,FRZ
25 lbs
Method
1 Prepare 1 recipe Creole Sauce per 100 portions, Recipe No. O 005 00 for use in Step 3.
2 Fry fish in 350 F. deep fat for 3 minutes or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
3 Drain well on absorbent paper. Ladle 2 ounces or 1/4 cup sauce over each fish portion just before serving. CCP: Hold for service
at 140 F. or higher.
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|
| Yield: 100 | Portion: 3-1/2 Ounces |
| Calories: | 360 cal |
| Carbohydrates: | 32 g |
| Protein: | 17 g |
| Fat: | 18 g |
| Cholesterol: | 114 mg |
| Sodium: | 803 mg |
| Calcium: | 48 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CREOLE SAUCE | 2 gal 1/2 qts | ||
| FISH,PORTIONS,BREADED,FRZ | 25 lbs |
| Method: | |
|
1 Prepare 1 recipe Creole Sauce per 100 portions, Recipe No. O 005 00 for use in Step 3. 2 Fry fish in 350 F. deep fat for 3 minutes or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 3 Drain well on absorbent paper. Ladle 2 ounces or 1/4 cup sauce over each fish portion just before serving. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence