Recipe - Cheese Fishwich (Batter D

37 One half pound FISH FILLETS FLAT FZ
6 One fourth pound CHEESE AMER/SLICE
3/8 ounce PIMENTOS 7 OZ
One fourth ounce ONIONS DRY
200 BUN HAMBGR 13OZ #102
ounce PEPPER BLACK 1 LB CN
2 pound RELISH PICKLE SWEET
4 pound SALAD DRESSING #2 1/2
ounce PAPRIKA GROUND

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 One half RECIPE FOR TARTAR SAUCE (RECIPE NO. O13).

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, http://www.erols.com/hosey.