Title: Cheese Fishwich (Batter D
Categories:
Yield: 100 Servings

37 1/2 lb FISH FILLETS FLAT FZ
6 1/4 lb CHEESE AMER/SLICE
3/8 oz PIMENTOS 7 OZ
1/4 oz ONIONS DRY
200 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 FAT

1. FRY ABOUT 3 TO 5 MINUTES OR UNTILL GOLDEN BROWN.

2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

3. PREPARE 1/2 RECIPE FOR TARTAR SAUCE (RECIPE NO. O-13).

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