MORRISON'S FISH ALMONDINE AND TARTAR SAUCE

I worked for Morrison's Cafeteria in Jacksonville Florida, I worked in the storeroom and we use to make the tartar sauce. The recipe made almost 25 gallons.

It consisted of:
20 pounds of green cabbage cut into small pieces
10 pounds of chopped onion
10 pounds of green bell peppers
(all of this is chopped in a commercial processor until fine)

Then we added:
4 cans of dill pickle relish
10 gallons of mayonnaise

This was all mixed together and kept in the walkin refrigerator.

Of course this is a large batch but we had to make it at least 3 times a week.

I also pulled the fish for the almondine and the ingredients for the coating and gave it to the fry cook. At that time we used:

cracker crumbs
sliced almonds
mayonnaise
eggs
milk
Spanish mackerel filets
seasoned flour

The cook took the crackers and almonds and mixed them together in a pan.

Then he took the mayonnaise, eggs and milk and made a dip with these (it was usually on the thick side sorta like ranch dressing consistency.)

He would take the mackerel filets and dredge them in the flour then into the wash (egg mixture) and finally into the cracker almond mixture.

He would place it onto trays and let it sit in the frig for at least 30-45 minutes.

And then he would fry it until brown.

While these recipes are based on commercial batches each on could easily be down sized. I hope this helps some.