TEMPURA FISH

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
255 cal 11 g 28 g 10 g 94 mg 382 mg 55 mg

Portion

4 Ounces

Yield

100


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