Fishwich (batter dipped f

100 Servings

Ingredients

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

Directions

1. USE 37 LB 8 0Z BATTER DIPPED FISH PORTIONS. FRY ABOUT 3 TO 5 MINUTES OR UNTIL GOLDEN BROWN. FOLLOW STEPS 2 THROUGH 4.

2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

3. PREPARE ½ RECIPE FOR TARTAR SAUCE (RECIPE NO. 0-13).

4. PLACE 1 FISH PORATION ON BOTTON HALF OF BUN. SPREAD 1 TBSP TARTAR SAUCE ON TOP HALF OF BUN. COVER WITH TOP HALF OF BUN. SERVE HOT.

Recipe Number: N03203

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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