Fishwich
By: Anonymous
Published: Thursday, December 3, 2009 - 12:17am

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

Preparation

1 TEMPERATURE: 350 F. DEEP FAT 2 1. FRY FISH PORTIONS ABOUT 3 MINUTES OR UNTIL LIGHTLY BROWNED. 3 2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. 4 3. PREPARE 1/2 RECIPE FOR TARTAR SAUCE (RECIPE NO. 001300). 5 4. PLACE 1 FISH PORTION ON BOTTOM HALF BUN. SPREAD 1 TBSP TARTAR SAUCE ON TOHALF BUN. COVER WITH TOP HALF BUN. SERVE HOT. 6 NOTE: IN STEP 1, DO NOT OVER COOK OR OVER BROWN. PORTIONS WILL RISE TO THE SURFACE WHEN DONE. 7 SERVING SIZE: 1 SANDWICH