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Fish Finger Butties
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Sinking your teeth into crisp, hot, flaky fingers of fish that are nestled in spicy roquette leaves with lashings of tartare sauce, all sandwiched in a buttered fluffy white bap, is heaven. Of course, you don't have to make your own fish fingers, but it's a real treat if you do. Fish finger butty aficionados might question the choice of tartare sauce over ketchup, but it has all the necessary qualifications: sharp gherkins, minced onions and a nice bit of chunky texture which ketchup can't quite offer. Still, use a little ketchup if you must. Just don't make the foolish mistake of choosing an overly heavy bread. Now is not the time for ciabattas or sourdough. It's a squashy white bap spread with butter or nothing.
Typical values per serving:
This recipe was first published in November 2006.