Recipe - Fishwich

25 pound FISH PORTION RAW BRE
3/8 ounce PIMENTOS 7 OZ
One fourth ounce ONIONS DRY
100 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 FISH PORTIONS ABOUT 3 MINUTES OR UNTIL LIGHTLY BROWNED.

2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

3. PREPARE One half 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, http://www.erols.com/hosey.