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 1/2 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, http://www.erols.com/hosey.
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