Now, to claim this is the ‘ultimate’ fish finger sandwich is quite a bold statement to make; but this sarnie is far more than two slices of bread, a spreading of butter and a pile of fish fingers. This sandwich has creaminess, tanginess, crispiness and even a few vegies thrown in for some goodness. With this recipe the fish finger can no longer be seen as staple student grub but as something that even the most extravagant foodie can enjoy – and if you don’t believe me you’ll just have to try it for yourself.
For the sauce
- Nob of butter
- 1 white onion – finely chopped
- 150g courgette – grated
- 2 cloves garlic – crushed and finely chopped
- 300ml semi skimmed milk
- 1 heap tsp cornflour – made into a paste with a splash of water
- 1 tsp wholegrain mustard
- Handful peas
For the assemble
- 16 fish fingers – cooked according to the pack instructions
- 8 slices bread – lightly toasted
- Handful rocket per sandwich
In a small saucepan heat the nob of butter and gently sauté the onions until soft.
Add the courgette and the peas and sweat off until all the moisture has evaporated.
Add the milk to the pan and when steaming add the flour paste and continue to stir until thickened
Stir in the mustard to finish and the load up the sandwiches
Start with bread, fish fingers (4 per sandwich), creamy pea sauce, handful of rocket and then squish together with the other piece of bread.