Filet-o-Fish

Tartar Sauce

1/2 cup Mayo

1/4 cup Vlasic dill relish

2 teaspoons dried, minced onion

2 teaspoons half & half

1 teaspoon dried parsley flakes

1/2 teaspoon lemon juice concentrate

10-12 capers (small), minced

1/8 teaspoon sugar

Combine in a small jar, mix very well, and refrigerate in an air-tight container until needed. Make this tartar sauce well in advance. (The flavors need to "meld.")

1 Van de Camps frozen breaded whitefish patty (Use any square whitefish patty -- not extra crisp -- like Mrs. Paul's, or even the store brand.)

1 small, regular hamburger bun

1 tablespoon prepared tartar sauce

1/2 slice real American cheese

1 dash salt

1 12"x12" sheet of waxed paper (to wrap)

Pre-heat your oven to warm. (This is your warming "bin.")

Pre-heat your fryer to 375-400 degrees. After it's ready, cook the fish 3-5 minutes until done. (Do NOT thaw first.)

Remove and add a dash of salt.

In the old days, the bun was quick warmed using a steamer. We'll use the microwave. Microwave the bun for about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add about 1 tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2 slice American cheese centered on the fish, and add heel of the bun. Wrap in a 12"x12" sheet of waxed paper and warm in oven's lowest setting for 8-10 minutes. Dig into a fabulous Filet-o-Fish!

An alternate "Q-ing" method would be to wrap the sandwich tightly in wax paper, let sit for 5 minutes, and microwave on high for 15 seconds (while still wrapped).