Cheese fishwich (batter d
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 37½ | pounds | FISH FILLETS FLAT FZ |
| 6¼ | pounds | CHEESE AMER/SLICE |
| ⅜ | ounce | PIMENTOS 7 OZ |
| ¼ | ounce | ONIONS DRY |
| 200 | BUN HAMBGR 13OZ #102 | |
| ounce | PEPPER BLACK 1 LB CN | |
| 2 | pounds | RELISH PICKLE SWEET |
| 4 | pounds | SALAD DRESSING #2 1/2 |
| ounce | PAPRIKA GROUND | |
Directions
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 ½ 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, .