DEEP 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)
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2. 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.
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3. PREPARE COLESLAW RECIPE ACCORDING TO DIRECTIONS BELOW:
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4. TRIM AND WASH CABBAGE. REMOVE ANY BAD OUTER LEAVES.
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5. CUT CABBAGE INTO WEDGES - NO MORE THAN 2-3 INCHES WIDE.
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6. 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.
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7. MIX TZATKIKI (GYRO) SAUCE WITH CABBAGE AND TOSS TO COAT ALL CABBAGE.
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8. COVER, REFRIGERATE UNTIL READY TO SERVE.
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TO 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.
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NOTE: BE SURE TO TELL CUSTOMERS THAT THERE IS CHIPOTLE SAUCE AND TARTAR SAUCE
ON THE SALAD BAR TO GO WITH THEIR FISH TACOS.
