Recipe - Fishwich (Batter Dipped F

37 One half pound FISH FILLETS FLAT FZ
6 One fourth pound 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 pound RELISH PICKLE SWEET
4 pound SALAD DRESSING #2 1/2
1 teaspoon PAPRIKA GROUND

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 One half RECIPE FOR TARTAR SAUCE (RECIPE NO. 013).

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