"I must be the only person in Britain not to have grown up with fish finger sandwiches we always had them with mash and peas but after discovering them on pub menus as an adult, it wasn't hard to see the appeal. These crunchy batons of firm, creamy fish in soft white bread, often topped with a tangy sauce, are surely the UK equivalent of Mexican fish tacos or West African fish rolls a quick, nutritious and very satisfying light meal or snack."
"Signe Johansen's sandwich uses readymade fish fingers. All thumbnail photographs by Felicity Cloake. (NB: if you're skim-reading this before leaping below the line to demand to know who needs a recipe for a fish finger sandwich, I can assure you a lot of people online seem to feel there's a demand.) Given their popularity (indeed, this column was a reader request),"
The fish finger sandwich is described as crunchy batons of firm, creamy fish in soft white bread, often topped with a tangy sauce. Variations include serving with mash and peas or as a quick snack. Readymade fish fingers are the classic, convenient choice, while homemade fish fingers allow selection of fish species and precise coating control. Common fish choices include cod, haddock, sole and whiting. Modern readymade fish fingers are chunkier than older versions. Salting fish before shaping into fingers is recommended by some cooks. Strong personal and regional preferences shape opinions on the ideal sandwich.
Read at www.theguardian.com
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