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 1/2 RECIPE FOR TARTAR SAUCE (RECIPE NO. 0-13). 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 G Internet, G Internet.
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