Fish on Friday:
My Guilty Pleasure – Fish Finger Sandwiches for Tea
It’s a frivolous Fish on Friday post this week, and why not? I love good food and seasonal ingredients, as my readers all know…..there is nothing I like doing more, than pottering around my kitchen, baking and preserving, or creating new and exciting recipes and meals for my family and friends. But, sometimes the urge for a quick fix snack or an easy tea time meal takes over, and I reach for the freezer, for that long box of golden fingers, ready to cook and swathed in orange crumbs, filled with juicy fish fillets and perfect for placing betwixt slices of bread, with ruby-red sauce and salted butter (or even a bit of margarine)………it’s my guilty pleasure, a tea, lunch or supper dish to fulfil my desire for fast food cooked and served at home…….it’s a Fish Finger Sandwich, aka a Fish Finger Sarnie! And, I am not the only one who craves this simple fast food snack; I have discussed this with some very famous chefs recently (when I was at Rick Stein’s Cookery School in Padstow) and it appears that I am not the only one who craves this guilty pleasure for tea………I’m not spilling the beans, but, I know of at least two Michelin star chefs who profess to love the humble Fish Finger Sarnie, with ketchup of course……
…….talking about fish fingers for tea reminds me of my good friend Sian’s blog, Fishfingers for Tea, she KNOWS what I mean about wanting this sarnie for my tea, and having spoken to her today on Twitter, she has endorsed this post as “Just hitting the spot”! So, now on to the thorny issue of the fish fingers; yes, I DO make my own fish fingers as it happens, and a few months ago I posted a recipe for some rather adult fishy finger treats, Posh Salmon Fish Fingers & Chips, so, if the frozen boxed variety are not your plate of chips, in a manner of speaking, then why not make a thoroughly decadent and posh batch of salmon fish fingers for your tea today, as shown below:
However, if the long box of frozen fishy delights are not a problem for you, then here, below, are the instructions for making a fish finger sandwich for tea, with variations and optional extras!
Instructions for Making a Fish Finger Sandwich:
1. Go to the supermarket or your favourite local “corner” shop; walk, drive or cycle.
2. Enter and look for the “Freezer” section, usually long aisle where it’s chilly enough to wear a hat and scarf.
3. Progress down the freezer aisles and look out for the “Frozen Fish” section.
4. You are looking for a long, slender box of “Fish Fingers” – any brand will do, but my personal favourites are made with cod or haddock fillets and have a jolly fisherman with a captain’s cap on, although the “F” brand is also good too.
5. Advance to the checkout, making sure you have enough bread, butter, margarine and tomato ketchup at home; if not, procure them before payment commences.
6. Walk, drive or cycle home with your tea time rations safely stowed in a bag.
7. Home – and time for tea; make sure you have ample bread (sliced or home-made), butter (or margarine) and tomato ketchup – lay out your sandwich making kit ready for eating lift-off.
8. Optional variations include: buns, baps, rolls and wraps.
Tartare sauce, mayonnaise or sandwich spread.
Salad leaves, cucumber or sliced tomatoes.
9. Turn on the grill or heat up a frying pan with a little oil – place the fish fingers under the grill or in the frying pan and cook until they are golden and crisp – resist the urge to “test” one straight out of the pan…..
10. Butter your bread, squirt a generous amount of ketchup on one slice of bread and then gently place two to three fish fingers on top of the bread, place the other half of buttered bread on top, squash down a bit to weld the sandwich together – essential to stop the fish fingers escaping en route to the mouth, cut in half (or quarters if you are posh) and enjoy……
One last observation; in an ideal world, home-made bread or a crusty artisan loaf of bread is best, but, when eating a fish finger sandwich, sliced white is allowed, although as you can see from my photos, I went for granary oat bread with lamb’s lettuce leaves, which is highly irregular, but then I like to push boundaries……I hope you have a Fab Fishy Friday, see you tomorrow with BAKED goodies for National Baking Week……Karen
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This time last year…….