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By using this site, you agree to the Terms of Use and Privacy Policy. Serves 1. Cooks In 20 minutes. Difficulty Super easy. Fat Saturates Sugars 5. Protein Carbs By far and away the most successful sandwich filling I struck upon was the fish finger. Now I'm aware that when I say that I invented the fish finger sandwich, someone may well have had the idea of putting fish fingers between two slices of bread before me, all I'm saying is that it was a new idea to me, I wasn't copying anyone and it was in that sense that I invented it.

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I certainly bloody well bet I thought of it before Jamie Oliver did. Take two thick slices of crusty white bread, and enough frozen fish fingers to completely cover one slice.

Fish finger sandwich - Wikipedia

You will also need - and here's the clever part - one frozen potato waffle. In effect what you are doing here is making a sort of fish cake.

Bung the fish fingers and potato waffle under the grill until they're cooked; the instructions are on the packet. When this is done spread the fish fingers out on one slice of bread with the waffle on top, lay some cheese on top of the waffle the rubbery processed stuff is best. Stick a clump of lettuce, a few slices of cucumber and tomato, a sprinkle of spring onions and perhaps a pickled gherkin on top.

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Finally you're ready to sauce it. Some people - Mr Oliver I'm talking about you here - recommend tomato ketchup.

Home-made Fish Fingers with a Chip Butty - Gordon Ramsay

They are, of course, wrong. Brown sauce also is wrong: fine for sausages and bacon, wrong for fish. Thousand Island dressing is fine, if you're a six-year-old; mustard is wrong; horse radish is wrong; tartare sauce is wrong if only because it's so bloody obvious. All of which leaves us with: mayonnaise or chavtastic salad cream. Either of these is perfectly acceptable.


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