| 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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