| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 100 | Servings | ||
INGREDIENTS
| 25 | lb | FISH PORTION RAW BRE |
| 3/8 | oz | PIMENTOS 7 OZ |
| 1/4 | oz | ONIONS DRY |
| 100 | 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 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. SPREAD 1 TBSP TARTAR SAUCE ON TO HALF 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: N03200 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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