Fishwich
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | pounds | FISH PORTION RAW BRE |
| ⅜ | ounce | PIMENTOS 7 OZ |
| ¼ | ounce | ONIONS DRY |
| 100 | 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 FISH PORTIONS ABOUT 3 MINUTES OR UNTIL LIGHTLY BROWNED.
2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
3. PREPARE ½ 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, .