Fish Finger Sandwich

fish finger packer

I know what you’re thinking, and you would be right.  But, in my humble opinion everybody needs to indulge in a little fast food every now and then, and this is one of my favourites.

However.

The choice of ingredients are crucial, the cooking method, vital.

Firstly, the bread.

I am partial to white sliced, wholemeal or granary, although now that the particular seeds get a mention in the title of the bread, granary no longer seems the third alternative (I don’t count brown).  Today’s choice of bread is pumpkin and sunflower seed. Delicious.  What you must never do though, is have a fish finger sandwich in a roll, bap, bread cake, bun, stottie, scuffler or any other round bread type affair.  Oh no, no, no, that will never do.

Your bread must ALWAYS be sliced.  And just as a little N.B. don’t buy brown bread. It’s pointless.  If you want brown coloured bread go for wholemeal, much better for you and tastes so much nicer.

Next, the fish finger.

It’s a funny old thing eating something covered in bright orange bread crumbs, as I’ve never seen a loaf of bread that’s bright orange or indeed toasted crumbs that come out bright orange.  To be honest I have absolutely no idea what they put in the crumbs to make them so orange, and quite frankly, I have no intention of ever finding out.  Some things are best left in the ‘don’t want to know’ cupboard.  After all, this is about fast food indulgence which, by it’s very nature, has very little intrinsic health value.

That said, I prefer my fish fingers to have a declaration on the front, some thing along the lines of ‘made with 100%…’ or ‘made entirely from…’.  Probably because it makes me feel better about what I’m eating.  What was that, advertiser’s dream?

*Pops rose tinted glasses back on*

Onto the cooking process.

Place four fish fingers under a medium heat grill, and turn regularly until the fish innards begin to bubble through the breadcrumb topping, and everything goes slightly crispy on the outside.  Meanwhile butter one slice of bread and spread tomato ketchup on another.  With a little black pepper if you fancy a tastebud kick.

When done, place three fish fingers side by side going vertically from left to right on the slice of buttered bread, and one horizontally on top.  Gently crush.

Put the tomato ketchup slice of bread on top of the fish fingers, press ever so slightly, and cut in two.

Take that first bite and sigh deeply at the complete and utter indulgent pleasure of it all.

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