Catfish

UpdatedFebruary 18, 2026

QUICK REFERENCE

Catfish breading should be golden brown, not greasy in appearance, and evenly sized.
If a catfish strip is smaller than average, “balance the order” by ensuring the other pieces are larger.

Always wear Food-Mitt gloves when handling frozen catfish.
Keep uncooked catfish frozen at 0°F +/- 10°F.
Blue tongs must be used for portioning and handling catfish ONLY to prevent cross-contact.

Program timer #5 on right panels of Vat #1 and Vat #2
Program a 30 second shake time
When programming name the product “CATFISH”
Name the cook ID “CF”
Catfish is cooked from a frozen state in the 350°F Fryer
Catfish cook for 6 minutes 15 seconds
Always wear two blue Food-Mitt Gloves, when dropping catfish.
Fill the fryer basket no more than ½ full
Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves.
Slowly lower fryer basket into the hot shortening
Do not drop another basket into the same vat within 30 seconds
Press timer button #5 for 6 minutes and 15 seconds
When the shake timer sounds after 30 seconds, float the basket up and down two times. This will prevent catfish strips from sticking together.
When the timer sounds, lift basket and allow excess shortening to drain for 5 seconds
Always handle cooked CATFISH with BLUE TONGS ONLY
Transfer CATFISH to an MPHC pan (10-12 pieces per pan)
- Ensure the pan can fully close
Use a slotted lid for CATFISH (HS2 units no lid)
Set 30-minute hold time
Discard any CATFISH after hold time has expired
Never serve expired products
To prevent cross contact, PLEASE ENSURE BLUE tongs are used for CATFISH ONLY. Blue tongs must not be used to pick up any other product!

Tartar Sauce is held in a 1/6 size 4” deep pan in the LTO section on the makeup table
Fill the 1/6 size 4” deep pan 2/3 full of tartar sauce
Fish sandwiches are prepared to order, and are not held in the sandwich bin
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
Place heel of bun cut side up on the center of the sandwich wrap
Use blue tongs to place 3 catfish strips (Ensure the 3 pieces will provide adequate coverage) on the heel of the bun
- PLEASE NOTE: This sandwich will NOT be microwaved
Use a condiment spatula to apply 1 oz. of tartar sauce to the crown of the bun using a down and across motion
Place four pickles on tartar
Using your gloved hand, portion 1/2 oz. of lettuce on the tartar sauce
The goal for making a perfect sandwich is to have a taste of each condiment in every bite
Place dressed crown on top of the catfish strips
Wrap the sandwich in the foil wrap with the word “Special” showing (See “Sandwich Wrapping” section for detailed wrapping procedures)
Mark the sandwich “F” with a black sharpie marker
Mark sandwiches prepared for special request with correct symbols using a Sharpie marker or use the printout from the grill printer if available

Place a deli liner in a 3-pound food tray
Using BLUE tongs, place 3 or 4 catfish strips into one end of the food tray
Empty a regular size order of fries (or alternate side item placed in a squat bowl with a lid) in the
food tray beside the Catfish
Place one biscuit on top of Catfish
Dine in -Place on a serving tray with 1 tartar sauce
Dine out- Slide in 6 lb. bag logo up. Serve with 2 napkins and 1 tartar sauce

Using blue tongs, place 3 catfish strips into the large section of a 3-compartment plate or 3-
compartment hinged container
Place one biscuit on top of catfish
Place side items ordered in other two compartments.
Dine in -Place on a serving tray with 1 tartar sauce
Dine out- Place in a t-shirt bag serve with fork, knife, 2 napkins, and 1 tartar sauce.