Fish Finger Sarnies

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A great debate broke out at the club over the weekend - seems to have struck a nerve.

Fish Finger sarnies, how many fingers are reqd and what topping?

I go for 5 fingers, melted cheese on top (and deluxe includes fried onions also) + tom ketchup.

Number of fingers varied from 3 (really!) to 6 (how?) and most go for plain or, at the posh end, with tartre sauce.

So, what is 'the answer'?

S
 
4 is perfect fit for hovis 50/50 medium sliced. For me, its salad cream and peas (not those horrible mushy one, proper peas)

Or you can go up market, M&S do giant fish fingers and you only need 2, they are awesome.
 
4 Fish Fingers

Sandwich cut in two

One half with Tom Sauce

The other with Salad cream
 
Rooter said:
4 is perfect fit for hovis 50/50 medium sliced. For me, its salad cream and peas (not those horrible mushy one, proper peas)

Or you can go up market, M&S do giant fish fingers and you only need 2, they are awesome.
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If its with fish fingers its got to be proper mushy peas...

And, the grandsons love those oversized ones from M&S :thup:...
 
4 Fish Fingers - give them a bit of a squash with a fork, then slather with Heinz tomato ketchup. Serve with chunky chips and mushy peas.. Mmmmmmmmmmmmmmm

Forgot to add - has to be thick white bread and real butter..
 
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You peasants.

The correct answer is 4 fish fingers on buttered white bread with Tartare Sauce. Obviously.
 
Rooter said:
With a cold chablis and triple cooked chips one assumes?
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They are normally just a snack at our house so no accompaniments but I like your thinking....

Current white wines in favour at Snelly Towers (currently for sale - enquire within) are Gruner Veltliner from Austria and Albarino from Galicia. Both absolutely fantastic.
 
Sainsbury's chunky Taste The Difference ones are good on thickly hand cut bread from a nice fresh loaf, butter that is melting from the heat of the fish fingers and covered in some quality tatar sauce (has to be good quality, not own brand basics tartar sauce as that is revolting). And I'd accompany it with a nice chilled Alsace Pinot Gris (not Italian Pinot Grigio though as I'm always very disappointed in those) to cut through the acidity of the tartar sauce.
 
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4 and tomato sauce





For fine dining add some coconut shavings (deep fried) and replace the tom sauce with sweet chilli sauce
 
Hacker Khan said:
Sainsbury's chunky Taste The Difference ones are good on thickly hand cut bread from a nice fresh loaf, butter that is melting from the heat of the fish fingers and covered in some quality tatar sauce (has to be good quality, not own brand basics tartar sauce as that is revolting). And I'd accompany it with a nice chilled Alsace Pinot Gris (not Italian Pinot Grigio though as I'm always very disappointed in those) to cut through the acidity of the tartar sauce.
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We make our own Tartare Sauce. Takes my 8 year old daughter about 30 seconds. Get a big dollop of Hellmanns Mayo, season, chuck in some dill pickle and a slug of lemon juice then blast it with a food processor for ten seconds. It is perfect.
 
you are all sick! Fishfingers (processed fish guts with hydrogenated coatings) on bread! anyone who likes that is mistaken:mmm:






Fishfingers should be eaten cold and dipped in a bowl of custard :whoo:

Tomato sauce bottle ready as well:thup:
 
Depends on the bread slice size, could be 4 or 5, but for that extravagant treat a fresh out the over baguette, cut lengthways you can get 8 in, double decker style and I you are really hungry a layer of chips, with both doused in tom sauce
 
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