FFS

[ayjay]

Not that FFS, but Fish Finger Sandwiches!

The wife said she wants some - not right now like some crazy sudden urge - she just wants some, some time in the not too distant future.

I've not cooked or eaten a fish finger for at least 50 years and I can only remember frying them, but the pack I bought says to grill them.

What's best, and what else in the sarnie, (no ketchup required), I'm thinking plenty of butter on the bread, a bit of tartare sauce and some lettuce?

[arco_iris]

I'd agree with that, not eaten one for 50 years and if not ketchup (which it probably was then) then tartare sauce.

Only a suggestion, thinking about your dilemma, how about a tin of mushy peas mashed with a fork (& less butter). Put a dash of mint sauce in them...

Go further, put this combination in a sandwich toaster thingy, which means the butter is on the outside.......



I'm drooling already!

What's in Ronald's Fillet'o'Fish - if they still do it, I don't go there on principle.

[Someone-Else]

Fry? NO

OK, people did used to fry them, but not any more, you put them under the grille and every couple of minutes turn them over.
Butter the bread, then add said fingers. You should add them from left to right, 3 fingers for 2 slices of bread. Put them on left to right like III then you cut the bread in half from right to left, that way you get 3 halves in each sandwich. Not sure about the lettuce and no tartare sauce, ketchup yes. oh and if you want to be flash, add a slice of "plastic cheese"
A small brown hovis is just the right size.

OR

You could put them in a soft roll, add the plastic cheese, AND tartare sauce and call it a fillet-O-fish

Either way, very nice.

[arco_iris]

Looked it up, S-E got same idea, they've got cheese in as well as tartare sauce - in what they call a steamed bun, so you could use a brioche bun from a supermarket. They freeze well and are good for burgers another day.

[kellys_eye]

We succumbed to this craving a few months ago - it's something you want until you've had it (a couple of times) and then it passes into memory pretty quickly. Get it over with!

Note - the right bread is the key. Not too 'soggy', not too dry, not too much, not too little. Do the 'filet-o-fish' experience and the FFS/tomato sauce thing then the FFS and chips and ...... you're done!

Back to the curry!

[arco_iris]

Back to the curry!

Yeah, it sounds pretty boring doesn't it. But actually, this last difficult year, SWMBO & I have been taking it in turns to prepare dinner, looking up variations on the web, using the reduced counter, concocting, it's all good ingredients.

Back to topic, how about s/market fishcakes, all different flavours available, beat flatter with a rolling pin, shallow fry, put in a bun with above mentioned accompaniments....... must try that now I've invented it.

[Rorschach]

I like them fried, non-stick pan in just enough oil to make the thinnest film possible on the bottom of the pan, this way they come out brown and crispy but not a greasy mess.

Done in the oven they come out soggy and I find it very hard to get them brown and crispy under the grille while cooking them properly in the middle.

Serve in soft white bread, butter if you like but tartare sauce is essential.

[dewaltdisney]

I have recently gone back to having FF. I buy the Birdseye Chunky Jumbo FF as they are so much better than the ordinary ones. I almost always use our air fryer now as things cook so quickly in it and four of these take 12 mins. This is as a main meal and they are very tasty with balsamic vinegar dripped over. By comparison, I had a couple of Young's battered cod fillets last night which were very disappointing, I will stick to the FF from now on.

DWD

[ayjay]

put this combination in a sandwich toaster thingy, which means the butter is on the outside.......
What's in Ronald's Fillet'o'Fish - if they still do it, I don't go there on principle.

No Sandwich toaster here, I fry my toasted sandwiches, usually Corned beef and Stilton.

Not a clue - I went once (we had my nippers 5th birthday party there) I had a burger and it was vile, so they had one chance and blew it.

You should add them from left to right, 3 fingers for 2 slices of bread. Put them on left to right like III then you cut the bread in half from right to left, that way you get 3 halves in each sandwich. Not sure about the lettuce and no tartare sauce, ketchup yes. oh and if you want to be flash, add a slice of "plastic cheese"
A small brown hovis is just the right size.

I'm left handed that won't work, and I'll fill the sandwich. Do you have OCD? There will be NO KETCHUP and definitely no plastic cheese.

We succumbed to this craving a few months ago - it's something you want until you've had it (a couple of times) and then it passes into memory pretty quickly.

Sounds familiar.

Back to topic, how about s/market fishcakes, all different flavours available,

I already include fishcakes on our regular menu, I make my own, they're so much better than bought: 60% fish ( I use bought fish pie mix) 40% spud and various additions, but always a bit of chilli, preserved lemon, capers or gherkins, and they wouldn't stand flattening, if I get a bit too much butter in the mash it ends up more like a fish hash, (I usually get it right now though).

I like them fried, non-stick pan in just enough oil to make the thinnest film possible on the bottom of the pan, this way they come out brown and crispy but not a greasy mess.

Serve in soft white bread, butter if you like but tartare sauce is essential.

Hurrah, fried it is then. I don't have any actual non-stick pans, but none of my pans stick anyway as I season them regularly, my best pan for this has memories, it's a cast aluminium pan that I can remember my Grandad using to cook chips in with about a half inch depth of lard way back in the 1950s - when he died in 1968 I was living in a flat and the pan was a sound addition to my kitchenalia, it still good now.

I have recently gone back to having FF. I buy the Birdseye Chunky Jumbo FF as they are so much better than the ordinary ones. I almost always use our air fryer now as things cook so quickly in it and four of these take 12 mins. This is as a main meal and they are very tasty with balsamic vinegar dripped over. By comparison, I had a couple of Young's battered cod fillets last night which were very disappointing, I will stick to the FF from now on.

I don't have an air fryer, so that method is out, I find balsamic vinegar a bit overpowering whenever I've had it or used it.

We do occasionally have those frozen fish fillets, (more so since lockdown) but I've switched from the battered to the breaded, and I've found that a 5 minute increase in the recommended cooking time (in the oven) gives the best results.

[kellys_eye]

Lots of people (imho) seem to have found there niche foodstuffs in lockdown and a good thing it is too!

We've perfected the sausage and egg muffin breakfast (nearest McD is 90 minutes away) - well, in our opinion anyway - and I've been trying to encourage people into starting their own food outlets when they question my success with the curries. It's led to at least one person 'copying' me (stupid of them really, they should have at least offered an alternative like Thai, or Italian.... ) but there's a good business to be had for anyone that perfects foodstuff that others will appreciate.

When was the last time you saw FF offered at a mobile food van - or fishcakes even?

If there are any young'uns out there that want a good startup business then get a mobile catering unit, find your niche recipe and get out there (lockdown not withstanding of course) and you'll make a damned good living with minimal outlay.

[Rorschach]

Lidl own fish fingers came top in a poll recently and they are very nice. Pollock rather than cod but I am happy with that, I like pollock and they are much cheaper than the fancy brands so I can have more! lol

[JR09]

I recently had a big debate over the right sauce for this. Someone argued mayo, to which i think is completely wrong. It must have a sharpness which is why tartare sauce or ketchup is perfect.

[ahfix]

Lidl own fish fingers came top in a poll recently and they are very nice. Pollock rather than cod but I am happy with that, I like pollock and they are much cheaper than the fancy brands so I can have more! lol

Surprisingly some of the own brand fish fingers have a high fish content than the likes of birdeye

[Rorschach]

I recently had a big debate over the right sauce for this. Someone argued mayo, to which i think is completely wrong. It must have a sharpness which is why tartare sauce or ketchup is perfect.

I don't mind mayo but I prefer tartare sauce. If you like the sandwich "saucy" then a bit of both works well without overpowering the flavour of the fish finger.

[arco_iris]

Recipe suggestion inside back cover (page 114) of Tesco Magazine June 2021 sounds good.

Chunky FF with pink onion cold pickled, tartare sauce modified with cucumber & black pepper, garnished with watercress & rocket, served in a toasted panini.