Fishwich

Photo: flickr user JOE M500

Ingredients

25 pounds FISH PORTION RAW BRE

3/8 ounce PIMENTOS 7 OZ

1/4 ounce ONIONS DRY

100 BUN HAMBGR 13OZ #102

pound oz PEPPER BLACK 1 CN

2 pounds RELISH PICKLE SWEET

4 pounds SALAD DRESSING #2 ½

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

4. PLACE 1 FISH PORTION ON BOTTOM HALF BUN. SPREAD 1 TBSP TARTAR SAUCE ON TOHALF 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.

SERVING SIZE: 1 SANDWICH

100.0 servings

Thursday, December 3, 2009 - 12:17am

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