Source: U.S. Department of Defence
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Lemon Pepper Catfish
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 MEAT, FISH, AND POULTRY No.L 845 00
LEMON PEPPER CATFISH
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
171 cal
1g
20 g
9g
68 mg
87 mg
17 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
SEASONING,LEMON PEPPER
4-3/4 oz
1 cup
FISH,CATFISH,FILLET
30 lbs
Method
1 Spray steam table pans with non-stick cooking spray.
2 Arrange 20 fish fillets in a single layer in the pans. Sprinkle fish evenly with lemon pepper and spray fish with cooking spray.
3 Using a convection oven, bake at 350 F. 6-8 minutes with fan on. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 4-1/2 Ounces |
| Calories: | 171 cal |
| Carbohydrates: | 1g |
| Protein: | 20 g |
| Fat: | 9g |
| Cholesterol: | 68 mg |
| Sodium: | 87 mg |
| Calcium: | 17 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| SEASONING,LEMON PEPPER | 4-3/4 oz | 1 cup | |
| FISH,CATFISH,FILLET | 30 lbs |
| Method: | |
|
1 Spray steam table pans with non-stick cooking spray. 2 Arrange 20 fish fillets in a single layer in the pans. Sprinkle fish evenly with lemon pepper and spray fish with cooking spray. 3 Using a convection oven, bake at 350 F. 6-8 minutes with fan on. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 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