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Published on Apr 15, 2016
Brits have been making fish finger sandwiches at home ever since the fish finger (or fish stick in some countries) was invented. But you hardly ever saw them on a pub or café menu until quite recently. A fish finger sandwich - or sarnie or buttie - is a very simple thing, but gastro-pubs frequently get it wrong, frequently making it with such exotica as baguettes, sourdough bread or ciabatta. The only acceptable bread for this is thin white sliced.
So, white sliced bread, generously buttered (and it must be butter, not any other substitute), fried fish fingers (not grilled or baked), and tartare sauce, although I dare say there are people who insist on tomato ketchup or brown sauce.
In this video recipe, I show you how to make a genuine fish finger sandwich.