The fish finger (fish stick to you across the Pond) has been with us for over fifty years, and one of the best uses of the fish finger is for the quick, filling and nutritious snack known as the fish finger sarnie. This Instructable shows you how to prepare the perfect classic version, and at the end suggests ways to take the snack to another level.
Step 1: Ingredients And Equipment
Good ingredients are essential for a great end product. The fish fingers should say 100% fillet, which means they're made from proper cuts of fish. If they say 'minced', 'reformed' or (perish the thought) 'mechanically recovered', it's an inferior quality product. Most are cod, but haddock and pollock are also available. You'll need five fish fingers per sandwich.
Steamed white bread has it's uses (feeding ducks, for example) but for a good sarnie you need a good wholemeal bread. I like seeded bread, especially home made, but for convenience here I'm using a sliced seeded loaf.
Tomato ketchup is great (Heinz of course), but some prefer mayonnaise or tartare sauce - Your choice.
Butter is best, but for the health conscious there's always the low cholesterol spreads, but go on, treat yourself once in a while.
The only other things you'll need are a grill, a plate and eating irons.
Step 2: Cook Your Fingers And Prep Your Bread
Cook the fish fingers from frozen on a medium grill. You don't want them burnt on the outside and raw in the middle. I give them around 15 minutes in total, turning them over twice and you'll know they're done when they've gone a golden brown and fishy goodness starts to bubble out.
While the fish is cooking, you've time to butter one of the bread slices and spread ketchup (or other condiment) on the other. The ketchupped bread will go underneath and the buttery side above so the butter melts and is absorbed by the top slice and the fishy juices percolate downwards.