Cheese fishwich (batter d

100 Servings

Ingredients

Quantity Ingredient
37½ pounds FISH FILLETS FLAT FZ
6¼ pounds CHEESE AMER/SLICE
⅜ ounce PIMENTOS 7 OZ
¼ ounce ONIONS DRY
200 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 FAT

1. FRY ABOUT 3 TO 5 MINUTES OR UNTILL GOLDEN BROWN.

2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

3. PREPARE ½ RECIPE FOR TARTAR SAUCE (RECIPE NO. O-13).

4. PLACE 1 FISH PORTION ON BOTTOM HALF OF BUN.SPRERAD 1 TBSP TARTAR SAUCE ON TOP HALF OF BUN.. SERVE HOT. NOTE: 1. IN STEP 1, DO NOT OVER COOK OR OVER BROWN. PORTIONS WILL RISE TO THE SURFACE WHEN DONE.

Recipe Number: N03202

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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