Source: U.S. Department of Defence
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Tempura Fish
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 MEAT, FISH, AND POULTRY No.L 122 01
TEMPURA FISH
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
255 cal
11 g
28 g
10 g
94 mg
382 mg
55 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
TEMPURA BATTER
1 gal
Method
1 Separate fillets or steaks; cut into 4-1/2 ounce portions, if necessary.
2 Prepare 1 recipe Tempura Batter per 100 portions, Recipe No. D 038 00.
3 Dip fish into batter. Drain. 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 on absorbent paper. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/tempura_fish.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 4 Ounces |
| Calories: | 255 cal |
| Carbohydrates: | 11 g |
| Protein: | 28 g |
| Fat: | 10 g |
| Cholesterol: | 94 mg |
| Sodium: | 382 mg |
| Calcium: | 55 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FISH,FLOUNDER/SOLE FILLET,RAW | 30 lbs | ||
| TEMPURA BATTER | 1 gal |
| Method: | |
|
1 Separate fillets or steaks; cut into 4-1/2 ounce portions, if necessary. 2 Prepare 1 recipe Tempura Batter per 100 portions, Recipe No. D 038 00. 3 Dip fish into batter. Drain. 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 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