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Recipes - FISH TACO

Recipe Name

FISH TACO

 Submitted by jgouker
Recipe Description X39010
Quantity 200 Quantity Unit EACH Servings  
Prep Time (minutes) 60 Cook Time (minutes) 60 Ready In (minutes) 120
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
500
ouncespollock
10
cups (8 fl oz)water
8
cupsliquid egg
10
cupsall-purpose flour
160
tablespoonsFryer Oil – Smart Source
12
teaspoonsbaking powder
30
cups, shreddedCabbage
7
cups, choppedBaby Carrots (16 oz.)
15
cupsGyro Sauce – Grecian Delight
200
medium (approx 5" dia)taco shells
Steps
Sequence Step
1DEEP FAT FRYER TEMPERATURE: 365 F. THAW FISH UNDER REFRIGERATION. 1. SEPARATE FILLETS STEAKS. EACH FILLET COMES IN A 5 OUNCE PORTION ABOUT 10-11 INCHES LONG; CUT EACH FILLET IN HALF OR SMALLER SO THEY WILL FIT IN THE TACO SHELLS. THE SERVING SIZE WILL EQUAL TWO HALVES (5 OUNCES)
22. PREPARE BATTER AND FRY FISH ACCORDING TO THE FOLLOWING DIRECTIONS: SIFT TOGETHER FLOUR AND BAKING POWDER IN A MIXING BOWL. IN A SEPERATE BOWL, BEAT EGGS AND COLD WATER TOGETHER. WHIP AT HIGH SPEED UNTIL SMOOTH. DIP FISH INTO EGG MIXTURE, THEN INTO FLOUR MIXTURE. LET EXCESS BATTER RUN OFF INTO BOWL. PLACE BATTERED FILLETS DIRECTLY INTO 365 F. DEEP FAT FRYER (W/O BASKET) FOR 2-4 MINUTES. FILLETS WILL APPEAR GOLDEN BROWN AND FLOAT WHEN THEY ARE DONE. ALLOW TO DRAIN ON ABSORBENT PAPER OR USE PERFORATED LINE PAN INSIDE REGULAR PAN TO ALLOW DRAINAGE. CCP: INTERNAL TEMPERATURE MUST REACH 145 F. FOR 15 SECONDS. HOLD AT 140 F. OR HIGHER FOR SERVICE. NOTES: BATTER CANNOT BE SAVED FOR FUTURE USE (SUBSEQUENT MEALS). FRIED FOODS GET SOGGY IF ALLOWED TO STAND ON STEAM TABLE, SO FRY SMALL BATCHES. POSITION WORK TABLE NEXT TO FRYER TO PREVENT DRIPPING OF BATTER.
33. PREPARE COLESLAW RECIPE ACCORDING TO DIRECTIONS BELOW:
44. TRIM AND WASH CABBAGE. REMOVE ANY BAD OUTER LEAVES.
55. CUT CABBAGE INTO WEDGES - NO MORE THAN 2-3 INCHES WIDE.
66. SHRED CABBAGE AND CARROTS USING MIXER SLICER ATTACHMENT. LOAD ONLY ONE WEDGE AT A TIME INTO MIXER SLICER ATTACHMENT TO AVOID JAMMING THE SLICER. SHRED/CHOP CABBAGE AND CARROTS IN BUFFALO CHOPPER. USE CAUTION, AVOID CUTTING TOO SMALL.
77. MIX TZATKIKI (GYRO) SAUCE WITH CABBAGE AND TOSS TO COAT ALL CABBAGE.
88. COVER, REFRIGERATE UNTIL READY TO SERVE.
9TO SERVE TACOS... 9. PLACE 2.5 OUNCES OF FRIED FISH IN EACH TACO SHELL. PLACE 2 OUNCES OF COLESLAW ON TOP OF THE FISH. PLACE TACOS ON PLATE.
10NOTE: BE SURE TO TELL CUSTOMERS THAT THERE IS CHIPOTLE SAUCE AND TARTAR SAUCE ON THE SALAD BAR TO GO WITH THEIR FISH TACOS.






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