The Fish Stick Sandwich Book

Now I'm aware that when I say that I invented the fish finger sandwich, someone may well have had the idea of putting fish fingers between two slices of bread before me, all I'm saying is that it was a new idea to me, I wasn't copying anyone and it was in that sense that I invented it. I certainly bloody well bet I thought of it before Jamie Oliver did.

Take two thick slices of crusty white bread, and enough frozen fish fingers to completely cover one slice. You will also need - and here's the clever part - one frozen potato waffle. In effect what you are doing here is making a sort of fish cake. Bung the fish fingers and potato waffle under the grill until they're cooked; the instructions are on the packet. When this is done spread the fish fingers out on one slice of bread with the waffle on top, lay some cheese on top of the waffle the rubbery processed stuff is best.

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Stick a clump of lettuce, a few slices of cucumber and tomato, a sprinkle of spring onions and perhaps a pickled gherkin on top. Finally you're ready to sauce it.

The Fish Stick Sandwich Book

Some people - Mr Oliver I'm talking about you here - recommend tomato ketchup. They are, of course, wrong. Brown sauce also is wrong: Thousand Island dressing is fine, if you're a six-year-old; mustard is wrong; horse radish is wrong; tartare sauce is wrong if only because it's so bloody obvious. All of which leaves us with: Either of these is perfectly acceptable.

The Fish Stick Sandwich Book (Paperback)

Not being common, I usually plump for mayonnaise, but in my more working-class moments I have been known to use salad cream. Fish finger sandwich, by David Hughes. To make it Take two thick slices of crusty white bread, and enough frozen fish fingers to completely cover one slice. And with that you're ready to pop the lid on your sandwich and enjoy. Topics Food Word of Mouth blog. Order by newest oldest recommendations.

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Grilled Cheese and Fish Stick Sandwich

Threads collapsed expanded unthreaded. Given all that practice, you might imagine that we long ago settled on its ideal form. Debate rages on about every tiny detail. BTL, please refrain from trawling your fellow commentators or talking provocative pollocks. Light grilling of each other is fine. But unnecessarily vinegary attacks may lead to the aggressor being frozen out.

However, neither can claim to have produced the perfect fish finger sandwich.

Fish sandwich - Wikipedia

In fact, in their militant defence of their entrenched positions, both groups fail to see the flaws in their own methodology or the valuable lessons they could learn from one another. For instance, no one really wants a fish finger sandwich served on huge doorstep slices of bread. In this instance, using great plateaux of loaf is a pose, a foodie affectation.

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Hopefully, this blog will lay out the case for a third way forward. That is why for all their so-called empirical evidence, they do not understand that sinking your teeth into a fish finger sandwich — this carb-on-carb bear hug — is like flopping down on to your favourite sofa. In food terms, it is a return give or take the tartare sauce to the simplicity of childhood, and you certainly do not want any of those new-fangled breads — granary, ciabatta, sourdough, bagels even — coming between you and those luscious, golden OK, orange fingers of fish.

Any thicker are you listening pub kitchens? Such thick bread also makes your sandwich difficult to control see below. Obviously, and lots of it. If you are watching your diet that closely, the fish finger sandwich is not for you. You need something else. This occurs in two ways. Often those fingers are nothing of the sort.

Instead, they are glossy goujons of battered, fried fish that — never mind the blithe mis-selling or semantic laxness — consequently slip out of your sandwich every time you lift it to your mouth. Even when those fingers are correctly breaded, they can be such large, irregularly shaped specimens that they, likewise, wriggle free from the two foam mattresses of bread from which your sandwich has been made. Thick bread compounds the problem, in that it makes it very difficult to get a firm grip on the sandwich and its contents.

It also makes them perfect to build into a sandwich. You want to make your own, you say?

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It is easy enough to produce fish fingers at home or in a pub kitchen that have right angles in all the right places. In reality, there is no dire need to make your own, nice as that may be. The thicker, cut-from-fillet supermarket fish fingers as opposed to those made from reconstituted protein are perfectly adequate and minimise the faff in what should be the ultimate faff-free meal.

In many ways, the fish finger sandwich is a celebration of processed food; jazz it up too much, as so many pub kitchens illustrate, and you ruin it. If that is all you can afford, they will do a job. Ultimately, there is no such thing as an unenjoyable fish finger sandwich.

But to claim that cheapo fish fingers are superior is misguided nostalgia. If we are talking about the ultimate fish finger sandwich, there is a sweet spot, an overlap, between the upper echelons of what you can buy in the supermarkets and what you can make at home.