Recipe for Fish Sandwich with Tartar Sauce

Yields 50 Servings

This recipe yields 50 fish sandwiches with 2 tablespoons of tartar sauce.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 2 quarts light mayonnaise
• 1 pound and 4 ounces as purchased (AP) fresh, whole jalapeno, peppers
• 2 tablespoons olive oil
• 4 ounces AP or ½ cup fresh yellow onions       
• 1 pound dill pickles
• ¼ cup fresh dill weed
• ¼ cup fresh lemons, about 2
• 14 ounces or 1¾ cups sour cream
• 1⅛ teaspoons white ground pepper
• 50–3.6 ounce pieces pollock fish, whole grain breaded, frozen, 48 per case (U.S. Department of Agriculture food item)
• 50–1.8 ounce rolls, mini hoagie/sub sandwich style, whole grain-rich

Directions

Preparation of Tartar Sauce

1. Place mayonnaise in refrigerator to chill the day before preparing. Critical Control Point (CCP): Refrigerate mayonnaise to 41°F or lower.
2. Rinse jalapenos under cool running water. Slice jalapenos in half lengthwise and remove seeds.
3. Place jalapenos in 2 quart bowl and toss with olive oil until coated.
4. Fire roast jalapenos on charbroiler or place on 18 inch by 26 inch by 1 inch sheet pan and bake in 350°F preheated conventional oven or 325°F preheated convection oven for 25 minutes.
5. Finely chop jalapenos and place in 2-gallon mixing bowl.
6. Trim and finely chop onions.
7. Chop dill pickles.
8. Finely chop dill weed.
9. Place onions, pickles, and dill in 2-gallon mixing bowl.
10. Juice lemons, set aside.
11. Add mayonnaise and sour cream to mixing bowl.
12. Add lemon juice and ground white pepper to mixing bowl.
13. Mix all ingredients in mixer with wire whisk attachment. Mix thoroughly.
14. Place tartar sauce in bulk dispenser or portion 2 tablespoons or one number 30 scoop into 2 ounce portion cups, with lids.
15. Serve as a condiment with fish sandwich. CCP: Hold tartar sauce for service in refrigerator 41°F or lower.

Preparation and Cooking Fish Wedges

16. Place fish on 18 inch by 26 inch by 1 inch sheet pan, single layer. Bake in 400°F preheated convection oven for 14 to 16 minutes or in 425°F preheated conventional oven for 18 to 20 minutes. CCP: Bake until fish reaches an internal temperature of 165°F.
17. Place one fish wedge into roll. Serve immediately or wrap in foil and place in warming unit. CCP: Hold at 135°F or higher to be hot-held for service.
18. Serve one fish sandwich with 2 ounce cup of tartar sauce for each serving.
    

Nutritional Analysis

• Calories, in K calories: 443
• Carbohydrates, in grams: 43.9
• Protein, in grams: 18.20
• Saturated fat, in grams: 3.7
• Trans fat, in grams: 0
• Total fat, in grams: 21.10
• Sodium, in milligrams: 735
  

Yields 100 Servings

This recipe yields 100 fish sandwiches with 2 tablespoons of tartar sauce.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 1 gallon light mayonnaise
  
• 2 pounds and 8 ounces as purchased (AP) fresh, whole jalapeno, peppers
  
• ¼ cup olive oil
  
• 8 ounces AP or 1 cup fresh yellow onions
  
• 2 pounds dill pickles
  
• ¼ cup fresh dill weed
  
• ½ cup fresh lemons, 4 each
  
• 1 pound and 12 ounces or 3½ cups sour cream
  
• 2¼ teaspoons white ground pepper
  
• 100–3.6 ounce pieces pollock fish, whole grain breaded, frozen, 48 per case (U.S. Department of Agriculture food item)
  100–1.8 ounce rolls, mini hoagie/sub sandwich style, whole grain-rich
  

Directions

Preparation of Tartar Sauce

1. Place mayonnaise in refrigerator to chill the day before preparing. Critical Control Point (CCP): Refrigerate mayonnaise to 41°F or lower.
2. Rinse jalapenos under cool running water. Slice jalapenos in half lengthwise and remove seeds.
3. Place jalapenos in 2 quart bowl and toss with olive oil until coated.
4. Fire roast on charbroiler or place on 18 inch by 26 inch by 1 inch sheet pan and bake in 350°F preheated conventional oven or 325°F preheated convection oven, for 25 minutes.
5. Finely chop jalapenos and place in 2 gallon mixing bowl.
6. Trim and finely chop onions.
7. Chop dill pickles.
8. Finely chop dill weed.
9. Place onions, pickles, and dill in 2 gallon mixing bowl.
10. Juice lemons, set aside.
11. Add mayonnaise and sour cream to mixing bowl.
12. Add lemon juice and ground white pepper to mixing bowl.
13. Mix all ingredients in mixer with wire whisk attachment. Mix thoroughly.
14. Place tartar sauce in bulk dispenser or portion 2 tablespoons or number 30 scoop into 2 ounce portion cups, with lids.
15. Serve as a condiment with fish sandwich. CCP: Hold tartar sauce for service in refrigerator 41°F or lower.

Preparation and Cooking Fish Wedges

16. Place fish on 18 inch by 26 inch by 1 inch sheet pan, single layer. Bake in 400°F preheated convection oven for 14 to 16 minutes or in 425°F preheated conventional oven for 18 to 20 minutes. CCP: Bake until fish reaches an internal temperature of 165°F.
17. Place one fish wedge into roll. Serve immediately or wrap in foil and place in warming unit. CCP: Hold at 135°F or higher to be hot-held for service.
18. Serve one fish sandwich with 2 ounce cup of tartar sauce for each serving.
    

Nutritional Analysis

• Calories, in K calories: 443
• Carbohydrates, in grams: 43.9
  
• Protein, in grams: 18.20
  
• Saturated fat, in grams: 3.7
  
• Trans fat, in grams: 0
  
• Total fat, in grams: 21.10
  
• Sodium, in milligrams: 735
  

General Recipe Information

Category

• Sandwich recipes
• Recipes with Condiments

Serving Suggestion

• Yield 50 or yield 100 fish sandwiches with 2 tablespoons of tartar sauce each
  

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 2 ounce equivalents meat/meat alternate
• 2.75 ounce equivalents whole grain-rich

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Pollock fish, whole grain breaded, frozen, 3.6 ounce pieces, 48 per case

Recipe Roots (Flavor Profile)

• American Classic

Preparation Time

• Preparation time: 45 minutes
• Assembly: 45 minutes

Critical Control Point (CCP)

• CCP: Refrigerate mayonnaise to 41°F or lower.
• CCP: Hold tartar sauce for service in refrigerator at 41°F or lower.
• CCP: Bake until fish reaches an internal temperature of 165°F.
• CCP: Hold fish at 135°F or higher to be hot held for service.

Kid Rating

Culinary Center

Manteca Unified School District