| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 37 1/2 |
lb |
FISH FILLETS FLAT FZ |
| 6 1/4 |
lb |
CHEESE AMER/SLICE |
| 3/8 |
oz |
PIMENTOS 7 OZ |
| 1/4 |
oz |
ONIONS DRY |
| 200 |
|
BUN HAMBGR 13OZ #102 |
|
oz |
PEPPER BLACK 1 LB CN |
| 2 |
lb |
RELISH PICKLE SWEET |
| 4 |
lb |
SALAD DRESSING #2 1/2 |
|
oz |
PAPRIKA GROUND |
INSTRUCTIONS
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 1/2 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, http://www.erols.com/hosey.
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