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Catfish

Updated

Fish Cooking Reference

ProductReceivingStorageCook Time From FrozenInternal TempQuality ServingOnce Opened / PreppedHold Time
Delta FishFrozenFreezer6:15 Minutes 350°F Fryer150°F Minimum150°F – 160°FMPHC 30 Minutes
America FishFrozenFreezer5 1/2 Minutes 350°F Fryer150°F Minimum150°F – 160°FMPHC 30 Minutes
Homemade Tartar SauceN/ACoolerN/AN/A34°F – 41°F7 DaysN/A

FOOD SAFETY IS EVERYONE’S RESPONSIBILITY. WHEN IN DOUBT, THROW IT OUT!

Q. A. Standard

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.

Tools Needed

  • Fry basket
  • Blue tongs – Catfish
  • Fry skimmer
  • MPHC pan
  • Slotted lid for MPHC

Worksafe

Always wear Food-Mitt gloves when handling frozen catfish.

Uncooked catfish must be temperature controlled for safety (TCS). Keep uncooked catfish frozen to maintain a temperature of 0°F +/- 10°F.

Blue tongs will be used to portion catfish ONLY.

Preparing & Holding (Delta)

  • 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 1/2 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

Preparing & Holding (America)

  • Catfish is cooked from a frozen state in the 350°F Fryer
  • Catfish cook for 5 minutes 30 seconds
  • Always wear two blue Food-Mitt Gloves, when dropping catfish.
  • Fill the fryer basket no more than 1/2 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 5 minutes and 30 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 STRIPS ONLY. Blue tongs must not be used to pick up any other product!

Sandwich Assembly

  • 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 top of 4 pickles
  • 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

Serving

Catfish SNACK

  • 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

Catfish SNACK & Fingers

  • 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
  • Using Yellow tongs, place 3 chicken fingers on top of fries.
  • 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

Catfish Strip Dinner

  • 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.

Catfish Catering

12pc. Catfish

  • Place a deli liner in a family box
  • Using BLUE tongs place 12 pieces of catfish into the family box.
  • Place Family box into a t-shirt bag
  • Place 4 cups of tartar sauce and 8 napkins into a 6lb bag.
  • Place 6lb bag in t-shirt bag with family box.

20pc. Catfish

  • Place a deli liner in a family box
  • Using BLUE tongs place 20 pieces of catfish into the family box.
  • Place Family box into a t-shirt bag
  • Place 6 cups of tartar sauce and 12 napkins into a 6lb bag.
  • Place 6lb bag in t-shirt bag with family box.

Catfish Big Box (Feeds 5 Family Size)

  • Place a deli liner in a family box
  • Using BLUE tongs place 15 pieces of catfish into the family box.
  • Place Family box into a BIG BOX
  • Place two large sides into BIG BOX
  • Place 5 3 comp plates into the BIG BOX
  • Place 5 cups of tartar sauce and 18 napkins into a 6lb bag.
  • Place 6lb bag in BIG BOX with family box.
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