Title: Cheese Fishwich
Categories:
Yield: 100 Servings

25 lb FISH FILLETS FLAT FZ
6 1/4 lb CHEESE AMER/SLICE
3/8 oz PIMENTOS 7 OZ
1/4 oz ONIONS DRY
100 BUN HAMBGR 13OZ #102
oz PEPPER BLACK 1 LB CN
2 lb RELISH PICKLE SWEET
4 lb SALAD DRESSING #2 1/2
oz PAPRIKA GROUND

TEMPERATURE: 350 F. DEEP FA

1. FRY FISH PORTIONS ABOUT 3 MINUTES OR UNTIL LIGHTLY BROWNED.

2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

3. PREPARE 1/2 RECIPE FOR TARTAR SAUCE (RECIPE NO. 001300).

4. PLACE 1 FISH PORTION ON BOTTOM HALF BUN. PLACE 1 SLICE CHEESE ON TOP
OF FISH. SPREAD 1 TBSP TARTER SAUCE ON TOP HALF OF 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: N03201

SERVING SIZE: 1 SANDWICH

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.