Source: U.S. Department of Defence
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French Fried Fish Portions (Batter Dip)
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 MEAT, FISH, AND POULTRY No.L 124 03
FRENCH FRIED FISH PORTIONS (BATTER DIP)
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
503 cal
40 g
27 g
25 g
191 mg
990 mg
34 mg
Ingredient
Weight
Measure
Issue
FISH,BATTER DIPPED,FROZEN
37-1/2 lbs
Method
1 Fry breaded fish portions in 350 F. deep fat fryer or 4 to 4-1/2 minutes or until lightly browned. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds.
2 Drain well in basket or absorbent paper. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 6 Ounces |
| Calories: | 503 cal |
| Carbohydrates: | 40 g |
| Protein: | 27 g |
| Fat: | 25 g |
| Cholesterol: | 191 mg |
| Sodium: | 990 mg |
| Calcium: | 34 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FISH,BATTER DIPPED,FROZEN | 37-1/2 lbs |
| Method: | |
|
1 Fry breaded fish portions in 350 F. deep fat fryer or 4 to 4-1/2 minutes or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 2 Drain well in basket or 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