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.

Tools Needed

• Filet basket
• Blue tongs
• MPHC pans
• Slotted lid for MPHC
• 1/6 size 4” deep pan
• Teaspoon

Work Safe

• Tartar Sauce must maintain a temperature of 34°F - 41°F
• Always wear Food-Mitt gloves when handling raw fish patties

Set Up

• 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.

Jack's House-made Tartar Sauce

Preparing and Holding

• 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)

Cupping Tartar Sauce

• 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

Preparing and Holding - Fish Filets

• 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

Assembly

• 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

Serving

Fish Snack

• 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.

Fish Dinner

• 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.

Fish Dinner (After 4:00 p.m.)

• 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.

Close

• Serve all customers
• Skim particles from shortening
• Wipe down the top and sides of the fryer with a dry towel
• Wipe down all work surfaces with a towel and sanitizing solution
• Filter fryers
• Wash, rinse, and sanitize the warming pan and slotted lid. Allow to air dry.