Sometimes the simple things in life really are the best – this philosophy was especially reinforced for me on Monday night. After an amazing sun (and wine and Pimms) – soaked day we got home quite late to rather sparsely filled cupboards and a nearly empty fridge. My immediate thought was to order in pizza, but having spent a fortune over the bank holiday (mostly on the aforementioned wine and Pimms!) frugality won the day. Drained of inspiration I turned to the fiancé for help – his suggestion: Fish finger sandwiches!
This is quite a regular response from him and a key reason why he is so rarely asked for input! His love of this breaded cod delight has meant that over the years and after many trials, i have created a version of this errmm, ‘classic’ that is in my mind the king of fish finger sandwiches. In the spirit of this blog reflecting all my varied tastes here’s how its done:
You will need (per sandwich)
- 2 x slices of nice granary bread
- 3 x fish fingers (nothing beats good old Captain Birdseye!)
- Large spoon of mayonnaise
- 1 x pickle
- 1 x teaspoon capers
- 1 x slice of hamburger cheese
- 1 x teaspoon ketchup
- Squeeze of lemon
- Black pepper
Put the fish fingers under a hot grill and turn regularly until cooked and crisp. In the meantime take your bread slices – on one spread a thin layer of ketchup and cover with a slice of hamburger cheese. In a small bowl mix the mayonnaise with the diced pickle and capers. Spread this generously on the remaining slice of bread.
When the fish fingers are ready place them on the burger cheese so that it melts beneath them, add the tartar sauce spread slice and enjoy!