Trident Seafoods Golden Ale Battered Haddock Fillet, 6 Ounce Pieces, 10 Pound

Trident Seafoods Pubhouse Beer-Battered Haddock Fillets Battered Haddock Fillets Beer-battered Atlantic haddock fillets 20 g protein per serving Contains fish and wheat Keep frozen for later use 6 oz. (170.10 g) each fillet 10 lb. (4.54 kg) total weight 25-28 pieces per case Give your guests the flavor they crave, real beer-battered seafood! For our Trident Seafoods PubHouse® Golden Ale Haddock, we coat hand-cut fillets of premium Atlantic haddock in a bubbly crisp batter made with craft golden ale. The fish is sweet, with a firm meaty texture and the batter cooks up golden brown and stays crisp for extended holding times. It’s a product that can add intrigue and diversity to traditional breaded fish options. The Trident Seafoods Pubhouse Golden Ale Beer Battered Haddock Fillets are Atlantic haddock fish meat, hand-battered with real golden ale. Portion controlled, these battered haddock fillets have a consistent presentation and can be served with French fries, in fish tacos, wraps, fish fry platters, appetizers, or paired with a dipping sauce. Ideal for bars, pubs, restaurants, cafes, diners, and hotels, this bulk case comes with a 10-pound box of Trident Seafoods Pubhouse beer-battered haddock fillets. Preparation instruction: KEEP FROZEN UNTIL READY TO USE. DEEP FRYER: PREHEAT OIL TO 350°F (177° C). FRY FOR 8 TO 9 MINUTES OR UNTIL PRODUCT IS GOLDEN BROWN. SHAKE BASKETS OCCASIONALLY TO PREVENT FROM ADHERING. CONVECTION OVEN: PREHEAT TO 400° F (204° C). PLACE PRODUCT ON BAKING SHEET AND COOK FOR 17 TO 20 MINUTES OR UNTIL PRODUCT IS CRISP. TURN PRODUCT HALFWAY THROUGH BAKE TIME FOR BEST RESULTS. CONVENTIONAL OVEN: PREHEAT TO 425° F (218° C). PLACE PRODUCT ON BAKING SHEET AND COOK FOR 20 TO 23 MINUTES OR UNTIL PRODUCT IS CRISP. TURN PRODUCT HALFWAY THROUGH BAKE TIME FOR BEST RESULTS. * COOKING TIMES AND TEMPERATURES MAY VARY SUBSTANTIALLY. INTERNAL TEMPERATURE SHOULD BE AT LEAST 145°F (63° C). WE STRIVE TO PRODUCE A FULLY €œBONELESS€ PRODUCT. AS WITH ALL FISH, HOWEVER, OCCASIONAL BONES MAY STILL BE PRESENT.