So much of the
appreciation for guilty pleasure foods seems to stem from childhood, and the
fish stick (fish finger) sandwich is no exception. It’s possible to make a very
nice homemade posh version, of course, with tartar sauce and fresh fish
goujons, but there is a lot to be said for the nostalgic joy of those
orange-crumbed sticks, sitting side by side so neatly as they do.
Many a
sandwich fanatic would favor ketchup in this situation, but I’m afraid that
they are, sadly, mistaken. The only correct saucing is mayonnaise, malt
vinegar, and plenty of salt and pepper. Sometimes I go crazy and use white
pepper instead of black. A garnish of shredded iceberg lettuce provides crunch.
Makes 1
INGREDIENTS
Enough fish sticks (fish fingers) to
cover the bread
2 slices white bread
Mayonnaise
Malt vinegar, sea salt, and pepper
(white pepper is nice for this sandwich), to taste
Iceberg lettuce, shredded
Cook the fish sticks (fish fingers) according to
the packet instructions. Spread 1 slice of bread liberally with mayo, then add
the fish sticks.
Season them with vinegar, salt, and pepper, then
top with the lettuce and the second slice of bread. Serve immediately.
