CREOLE FISH

Ingredients

Ingredient Weight Measure Issue
CREOLE SAUCE 2 gal 1/2 qts
FISH,PORTIONS,BREADED,FRZ 25 lbs

Method

1 Prepare 1 recipe Creole Sauce per 100 portions, Recipe No. O 005 00 for use in Step 3.
2 Fry fish in 350 F. deep fat for 3 minutes or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
3 Drain well on absorbent paper. Ladle 2 ounces or 1/4 cup sauce over each fish portion just before serving. CCP: Hold for service
at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
360 cal 32 g 17 g 18 g 114 mg 803 mg 48 mg

Portion

3-1/2 Ounces

Yield

100


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