Source: U.S. Department of Defence
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Fishwich
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 032 00
FISHWICH
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
498 cal
49 g
20 g
24 g
118 mg
940 mg
81 mg
Ingredient
Weight
Measure
Issue
FISH,PORTIONS,BREADED,FRZ
25 lbs
TARTAR SAUCE
1 qts 3 cup
ROLL,SANDWICH BUNS,SPLIT
9-1/2 lbs
100 each
Method
1 Fry fish portions about 3 minutes in 350 F. deep fat or until lightly browned. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Portions will rise to the surface when done.
2 Drain well in basket or absorbent paper.
3 Place 1 fish portion on bottom half of bun. Spread 1 tablespoon tartar sauce on top half of bun. Cover with top half of bun.
4 Serve hot. CCP: Hold for service at 140 F. or higher. Notes: In Step 1, fish may be baked at 375 F. for 35 minutes or until
browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
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|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 498 cal |
| Carbohydrates: | 49 g |
| Protein: | 20 g |
| Fat: | 24 g |
| Cholesterol: | 118 mg |
| Sodium: | 940 mg |
| Calcium: | 81 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FISH,PORTIONS,BREADED,FRZ | 25 lbs | ||
| TARTAR SAUCE | 1 qts 3 cup | ||
| ROLL,SANDWICH BUNS,SPLIT | 9-1/2 lbs | 100 each |
| Method: | |
|
1 Fry fish portions about 3 minutes in 350 F. deep fat or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Portions will rise to the surface when done. 2 Drain well in basket or absorbent paper. 3 Place 1 fish portion on bottom half of bun. Spread 1 tablespoon tartar sauce on top half of bun. Cover with top half of bun. 4 Serve hot. CCP: Hold for service at 140 F. or higher. Notes: In Step 1, fish may be baked at 375 F. for 35 minutes or until browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. |
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