Fish Filet

Quick Reference

Product	Receiving	Storage	Cook Time	Quality Serving	Once Opened/Prepped	Hold Time
Fish Filet	Freezer	Freezer	4 1/2 minutes	150°F - 160°F		MPHC - 60 minutes
Housemade Tartar Sauce		Cooler		34°F - 41°F	7 days

Cooking time:	4 ½ minutes	350°F Fryer
Minimum Internal Cooking temperature:		155°F internal

Q. A. Standard: Free of ice crystals in the frozen state. Breading golden brown when cooked. A fresh, hot sandwich where you can taste every condiment in every bite. Buns should be toasted to order. NEVER HOLD BUNS.

Tartar Sauce is held in a 1/6 size 4-inch-deep pan 2/3 full on the makeup table.
Place the house-made tartar sauce in the LTO section of the make-up table.

Use a 13 ½-inch rubber spatula to scrape the sides and bottom of the container as needed
MARKING THE DISSOLVABLE LABEL:
- EXAMPLE: Day prepared + 7 additional days = Discard Date
- Prepared on 1st = Discard on the 7th (EOD)

The discard date is 7 days, including the prepared date (Example: if Tartar Sauce were prepared on 1 -30, the discard date would be 2-5)
- EXAMPLE: Day prepared + 6 additional days = Discard Date
- Prepared on 30th + 31st, 1st, 2nd,3rd, 4th, 5th = Discard on the 5th (EOD)
Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces)
Cover each cup with a soufflé cup lid
Mark the soufflé lid with a “T”. Store in a white lug.
Place a dissolvable label on the outside of the white lug
Write the discard date and time on the dissolvable label
Place the white lug in the walk-in cooler set to maintain a temperature of 34°F – 41°F
ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE
ROTATE THE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST
IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME TRAY

Fish filets are cooked from a frozen state in the fryer at a temperature of 350°F
Using two Food-Mitt Gloves, take the number of fish filets cooked from the freezer. Place no more than 7 filets in a filet basket to prevent them from sticking together.
Remove the Food-Mitt gloves into a garbage can by shaking them off your hands. Ensure you do not touch the gloves.
Slowly lower the filet basket into the hot shortening
Press the timer button that is programmed for 4 ½ minutes
Do not drop another basket into the same vat within 30 seconds
When the timer goes off, press the button
Lift the filet basket from shortening and allow excess shortening to drain for 5 seconds
Use blue tongs to transfer the fish filets from the fryer basket to the MPHC pan
Bring the appropriate warming pan to the fryer to prevent shortening from dripping onto the floor when transferring filets from the fryer to the product-holding cabinet
Fish filets can be held for up to 60 minutes in the holding cabinet with a slotted lid
Always store the fryer baskets down in the shortening when not in use
Any fish filets remaining after the hold time has expired must be discarded into the waste container

Please Note: We will not be microwaving this sandwich
Always wear single-use gloves when preparing sandwiches
When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain
Pull down the foil wrap for a Fish Sandwich
Once toasted, remove the bun from the toaster
Use blue tongs to place one fish filet on the heel of the bun
Bring the crown down, use a teaspoon to apply a heaping amount (1 oz.) of tartar sauce to the crown of the bun. Use the back of the spoon to swirl to the edge of the bun.
Pickles: Use gloved fingers to place 4 pickles on the sandwich. Do not overlap.
Using your gloved hand, portion ½ oz. of lettuce
The goal for making a perfect sandwich is to have a taste of each condiment in every bite
Place the dressed crown on top of the fish filet
Wrap the sandwich in the foil wrap with the word “Special” showing
Mark the sandwich “F” with a black sharpie marker

Place a deli liner in a 3-pound food tray
Using blue tongs, place one cooked fish filet into one end of the food tray
Empty a regular-size order of fries (or an alternate side item placed in a squat bowl with a lid) in the food tray beside fish
Dine in – Place on a lined serving tray with one cup of tartar sauce
Dine out – Place into a 6 lb. bag with the logo facing up. Place a fork, 2 napkins & tartar sauce in the 6 lb. bag.

Using blue tongs, place two cooked fish filet in the large section of a 3-compartment plate or clamshell container
Portion the customer’s choices of side items in the two smaller compartments
Dine-in – Serve on a 3-compartment plate. Place biscuit to the side of the fish filet. Place on service tray with a fork and knife and 1 cup tartar sauce.
Dine-out – Serve in a 3-compartment clamshell container. Place deli liner over food. Place biscuit, napkins, tartar sauce and utensils (fork and knife) on top of deli liner, close the lid.

Using blue tongs, place one cooked fish filet in the large section of a 3-compartment plate or clamshell container
Portion the customer’s choices of side items in the two smaller compartments
Dine-in – Serve on a 3-compartment plate. Place biscuit to the side of the fish filet. Place on service tray with a fork and knife and 1 cup tartar sauce.
Dine-out – Serve in a 3-compartment clamshell container. Place deli liner over food. Place biscuit, napkins, tartar sauce and utensils (fork and knife) on top of deli liner, close the lid.