Fishwich (batter dipped f
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 37½ | pounds | FISH FILLETS FLAT FZ |
| 6¼ | pounds | CHEESE AMER/SLICE |
| 1 | cup | PIMENTOS 7 OZ |
| 1 | cup | ONIONS DRY |
| 100 | BUN HAMBGR 13OZ #102 | |
| 1 | teaspoon | PEPPER BLACK 1 LB CN |
| 2 | pounds | RELISH PICKLE SWEET |
| 4 | pounds | SALAD DRESSING #2 1/2 |
| 1 | teaspoon | PAPRIKA GROUND |
Directions
1. USE 37 LB 8 0Z BATTER DIPPED FISH PORTIONS. FRY ABOUT 3 TO 5 MINUTES OR UNTIL GOLDEN BROWN. FOLLOW STEPS 2 THROUGH 4.
2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
3. PREPARE ½ RECIPE FOR TARTAR SAUCE (RECIPE NO. 0-13).
4. PLACE 1 FISH PORATION ON BOTTON HALF OF BUN. SPREAD 1 TBSP TARTAR SAUCE ON TOP HALF OF BUN. COVER WITH TOP HALF OF BUN. SERVE HOT.
Recipe Number: N03203
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .