As a girl who loves her grub, I have to confess there’s nothing better for me than comfort food, especially during this never-ending winter we seem to be having. So last weekend when I asked Mr DCB what he wanted for dinner and he replied “fishfinger sandwiches” I thought “jackpot”.
Before I go any further, this is not my original recipe. I came across it years ago online and made them frequently enough that I remembered the ingredients and have adapted it slightly over time. Every time I make them I do look for the original post I read, because it was written in such a hilarious style that its author has forever inspired me. Alas his post has been swallowed up by many more (and non superior!) versions of the same dish and I can’t find it anymore. The beauty of it is it takes no more than about 15 minutes start to finish and you can add anything you want really! Plus, who doesn’t love a child-dish with an adult twist? I also have to apologise for the photo, I was in a bit of a rush and wasn’t really planning this properly. Next recipe – must try harder and dig out the camera rather than my phone…
So here it is, fishfinger sandwiches for grown ups. Serving 2.
10 fishfingers. Yes really, 10.
A couple of spring onions, finely chopped.
A couple of cloves of garlic, finely chopped.
A fresh chilli, finely chopped.
As much mayonnaise as you like (in my case, easily a quarter of a bottle).
Juice of half a lemon.
Pop your fishfingers into a frying pan and fry until cooked through, around 6-7 minutes. It’s up to you whether you put oil or anything in, I’m a big fan of dry frying and of course make sure you turn them over!
Once the fishfingers are cooked, add them into a large bowl with your chilli, spring onions, garlic and mayonnaise. Mash the fingers into the other ingredients and mix well, adding as much mayonnaise as suits and season. Keep your pan on a low heat whilst mixing the ingredients together.
After combining, return the mixture to your frying pan and turn up the heat. Your fishfinger mash should be sticking together nicely and heating through well, pop in your lemon juice, mix and just leave to heat for a couple of minutes.
In the meantime, take your baguette, slice off each end, cut in half and then in half lengthways, giving you 4 bits of bread. Butter it if you wish (I wish!) and then take your fishfinger mixture and spread it onto the two bread bases, close the sandwiches and enjoy!
My final advice would be: it’s dense. I thought I was starving, really starving, but in the end I was defeated and couldn’t quite finish. You may want to halve the ingredients and make a half bageutte which can be again cut in two, and add a salad or other side dish.
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