Yellow perch club sandwiches
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Yellow perch fillets |
| 1 | quart | Boiling water |
| 1 | tablespoon | Salt |
| 1 | cup | Sandwich spread; divided |
| 1 | dash | Salt |
| 1 | dash | Pepper |
| 18 | slices | Buttered toast |
| 4 | Hard-cooked eggs; sliced | |
| 6 | Lettuce leaves | |
| 3 | Tomatoes | |
Directions
Skin fillets and place in boiling salted water. Cover and return to the boiling point; simmer for 10 minutes or until fish flakes easily when tested with a fork. Drain and flake.
Combine flaked fish, ½ cup sandwich spread, salt and pepper.
Spread 6 slices of toast with fish mixture; arrange egg, lettuce, and remaining ½ cup sandwich spread between other slices.
Fasten together with toothpicks.
Cut into quarters.
Garnish with tomato wedges.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 29, 1998