Cheese fishwich

100 Servings

Ingredients

Quantity Ingredient
25 pounds FISH FILLETS FLAT FZ
6¼ pounds CHEESE AMER/SLICE
⅜ ounce PIMENTOS 7 OZ
¼ ounce ONIONS DRY
100 BUN HAMBGR 13OZ #102
ounce PEPPER BLACK 1 LB CN
2 pounds RELISH PICKLE SWEET
4 pounds SALAD DRESSING #2 1/2
ounce PAPRIKA GROUND

Directions

TEMPERATURE: 350 F. DEEP FA

1. FRY FISH PORTIONS ABOUT 3 MINUTES OR UNTIL LIGHTLY BROWNED.

2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

3. PREPARE ½ RECIPE FOR TARTAR SAUCE (RECIPE NO. 001300).

4. PLACE 1 FISH PORTION ON BOTTOM HALF BUN. PLACE 1 SLICE CHEESE ON TOP OF FISH. SPREAD 1 TBSP TARTER SAUCE ON TOP HALF OF BUN. COVER WITH TOP HALF BUN. SERVE HOT.

NOTE: IN STEP 1, DO NOT OVER COOK OR OVER BROWN. PORTIONS WILL RISE TO THE SURFACE WHEN DONE.

Recipe Number: N03201

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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