“The best thing I’ve learned about wine this year is that Condrieu might be too expensive to drink with a fish finger sarnie. I mean it tastes bloody lovely with it – if the very concept didn’t give me the Red Mist I’d even say I’d discovered the perfect pairing…”
-Tim Hayward, in Noble Rot, October 2016
Those people living with partners and families will know that the occasional Lunch Alone is a covert treat, and an opportunity to rebel by giving in to temptation and eating something at the same time both deeply comforting, and also a little naughty.
That is the time when I either reach for the tin of curried baked beans….or, the fish fingers.
The fish finger sarnie is a sort of crime against health. Almost every step contravenes all the sage advice; there’s the frying, there’s the fatty mayonnaise, there’s the gluten-full bread.
But what there isn’t is additional sugary tomato ketchup as recommended by Mr J Oliver. This really is a bridge too far, and it would also ruin the Condrieu – a prohibitively expensive white wine produced in the northern reaches of the Rhône valley. In fact, I prefer to savour my sarnie with a little raki, but then I don’t drink white wine.
A bit of freshness is called for, so serve your sandwich with a plain, sliced and dressed tomato.
Recipe for Saucy Dressings’ Superior Fish Finger Sarnie with Tomato Salad
- 3 fish fingers
- 2 slices sourdough bread
- 2 tbsps good quality mayonnaise
- 2 tsp capers – ideally not the type in brine
- a handful of salad leaves
- olive oil
- a squirt of lemon juice
- 1 x medium tomato
- a dusting of sweet smoked paprika
- a spring onion – optional
- salt and freshly cracked pepper
- Core and slice the tomato, and dress with oil, lemon, and seasoning.
- Fry the fish fingers on both sides in a little olive oil.
- Toast the bread, drizzle a little oil and lemon over it.
- Put one slice on a plate. Cover with salad leaves, dress with a bit more oil and lemon. Sprinkle over the capers.
- Top with the fish fingers.
- Spread one side of the other slice of bread generously with mayonnaise. Put the slice, mayonnaise side down on the fish fingers.
- Dust with paprika.
- Serve the sandwich with the tomato.
A fifth of 16-25 year olds think that fish fingers are made from the fingers of fish.