Fish & Chips (Lunch)

- ingredients
Ingredients | Amount | Unit |
---|---|---|
French Fries | 6 | oz (wt) |
Grandpa J Seasoning Salt | 0.25 | tsp |
Lemon Wedge | 1 | ea |
Cod Fillets (6-8oz) | 0.5 | pc |
Fiji Blond Beer Batter PREP | 1 | oz (fl) |
Seasoning Flour PREP | 1 | oz (wt) |
Ketchup | 1.5 | oz (fl) |
Fryer Oil | 1 | oz (fl) |
- Recipe Instructions:
- PLATE: Tray plate, portion cup, bamboo skewer
- HOLD TIME: To order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. On a clean blue cutting board place thawed fillet. Pat dry with a clean paper towel. Next, cut the fish into a full length bias cut, creating 2 pieces. NOTE: reserve the other half for another lunch order or cut into even strips for fish tacos.
- 2. Submerge fries in a 350°F fryer for 4:15 minutes until golden brown, temperature at 155°F (CCP3). Shake fryer basket to remove excess oil.
- 3. Put cooked fries into a mixing bowl & toss with Grandpa J’s seasoning salt.
- 4. Lightly flour fish piece with tongs.
- 5. Dip cod into fresh beer batter.
- 6. Slowly & very carefully lower cod piece into the fryer oil.
- 7. Cook in a 350°F fryer until golden brown & floating, 5 minutes maximum, temperature at 165°F. (CCP3)
- 8. Remove fish from fryer with fryer skimmer or tongs & place in a fryer basket to drain excess oil.
- 9. Place fries onto a plate & place fish on top of french fries. (Refer to picture)
- 10. Add a skewered lemon wedge pierced through the fish & add portion cup of tartar sauce to the open side of the plate. (Refer to picture)
- 11. Ensure rim of plate is clean. Serve immediately.
- Allergy Information
- TBD