Source: U.S. Department of Defence
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Deep Fat Fried Fish
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 MEAT, FISH, AND POULTRY No.L 122 02
DEEP FAT FRIED FISH
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
247 cal
8g
27 g
11 g
72 mg
309 mg
28 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
BREADCRUMBS
1-3/8 lbs
1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-1/2 lbs
1 qts 1-1/2 cup
SALT
1-1/2 oz
2-1/3 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
Method
1 Separate fillets; cut into 4-1/2 ounce portions, if necessary.
2 Dredge fish in crumbs, flour, salt, and pepper mixture; shake off excess.
3 Fry in 365 F. deep fat fryer for 2 to 4 minutes or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Frying time for fish will vary with type and thickness of fish.
4 Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 4 Ounces |
| Calories: | 247 cal |
| Carbohydrates: | 8g |
| Protein: | 27 g |
| Fat: | 11 g |
| Cholesterol: | 72 mg |
| Sodium: | 309 mg |
| Calcium: | 28 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FISH,FLOUNDER/SOLE FILLET,RAW | 30 lbs | ||
| BREADCRUMBS | 1-3/8 lbs | 1 qts 2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-1/2 lbs | 1 qts 1-1/2 cup | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/3 oz | 1 tbsp |
| Method: | |
|
1 Separate fillets; cut into 4-1/2 ounce portions, if necessary. 2 Dredge fish in crumbs, flour, salt, and pepper mixture; shake off excess. 3 Fry in 365 F. deep fat fryer for 2 to 4 minutes or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Frying time for fish will vary with type and thickness of fish. 4 Drain well in basket or on absorbent paper. 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