Fish finger sandwich
|Main ingredients||Bread, fish fingers|
A fish finger sandwich is a sandwich containing fish fingers, a battered or breaded fish product. It is a popular dish in Britain where it is a comfort food. The sandwich often has no other filling, but may include a sauce such as tartare, mayonnaise or ketchup.
Celebrity chef Jamie Oliver has described the sandwich as a guilty pleasure, "As a chef I always feel I shouldn't be eating something like a fish finger buttie – but you know what, I think that makes it taste even better."
In 2017, Birds Eye sponsored Fish Finger Sandwich Awards, whose final stage was held at Mark Hix's Tramshed restaurant. There were separate prizes for the best professional and best entry from the public. The judges were Gregg Wallace, Jennifer Bedloe, Xanthe Clay, Peter Lack and Danny Kingston, while Captain Birdseye looked on. The winning professional was Chris Lanyon of the Chapel Café in Port Isaac whose recipe included hake in panko with tartar sauce. Gabrielle Sander made the best public entry, which was dressed with capers, lime juice, smoked paprika mayonnaise, rocket and wasabi, served in a crusty bap.
- Filet-O-Fish sandwich, invented 1962 in the USA
- Susan Smillie (5 June 2007), "Is this the perfect fish finger sandwich?", The Observer
- Gill Holcombe (2010), "The Ultimate Fish Finger Sandwich", Eating and Cheating, Hachette UK, ISBN 978-1-84894-670-5
- Tony Naylor. "How to eat: fish finger sandwiches". The Guardian. Retrieved 2018-03-20.
- Jamie Oliver, "Fantastic fish finger buttie", Happy Days with the Naked Chef, p. 39
- Alice Tate (21 September 2015), "Britain's best fish finger sandwiches", Daily Telegraph
- Jen Bedloe (2017), "Where can you find the best fish finger sandwich in the UK?", delicious
- The Fish Finger Sandwich Awards, Birds Eye, 2017
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