Pan fried catfish

Tasting Journal /Notebook
Wk# 3 Day 1

Ingredient Mise en Place

Equipment needed for
execution

1 cup pecans chopped
1/3 cup corn meal fine grained
½ cup bread crumbs
2 tbs parsley chopped
4 catfish fillets
1 beaten egg with 1 tbs water
Salt and white pepper TT
1 cup AP flour for dredging
Veg oil for pan fry
Methodology

 Pan frying
Time line / Method directions
1. Place the pecans, cornmeal, bread crumbs, and parsley in a food
processor and blend until chopped.
2. Season the cat fish and dip in flour, shake off excess dip ing egg wash.
Then into the cornmeal mix. Pat and turn until completely breaded.
3. Heat oil to 350 and pan fry the fillets 2-3 min on first side, turn and
cook 1-1/2 minutes more until golden brown. And drain on paper
towels.
Drawn Class Diagram:
Plating

Electronic Photo

Chef's constructive critique

Page 2
This is the area where non- graded Assessment and Self

Assessment occurs; where the learning is realized.
Chef Constructive Critique
Appearance
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Taste/Flavor/Seasoning
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Logic/Plate presentation
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What did I learn today regarding this dish (use back of Page as
needed.
Successes, failures, Time line issues, Adjustments
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