Revealed to the nation in today’s press, 2 Fingers has come up with the formula for the perfect fish finger sandwich, after spending 10 years working on our creation.
With restrictions still in force, 2 Fingers street food pop-up is keeping safe form the mean streets of London, we’ve launched our range of artisan Chunky Tartare Sauces to help you make your perfect (Covid-safe) fish finger sandwich, using Rick’s formula below.
The Perfect Fish Finger Sandwich Formula:
Rick explains that ingredients are key: “It needs to be white fish, cod works best, and breaded never battered. The fish is the star of this sandwich, so use cod loin rather than the fillet. The loin is the meatiest most succulent part of the fish – the equivalent of a tenderloin steak from a cow.
Soft white bread that’s superbly fresh provides the required ‘malleable-ness’ to house the sandwich. This will also stop the sandwich falling apart and the fish fingers slipping out when eating it. And if you’re thinking of skipping on the butter, don’t!
The sauce provides the backdrop for this sandwich, as well as the required ‘moistness’ to ensure it’s not too dry… but take your time picking a sauce, many of those on supermarket shelves are more akin to wallpaper paste. Rick recommends a thick creamy, chunky tartare sauce which will provide the correct balance of piquancy and sharpness to cut through the fish fingers.
The ‘Fish : Bread Ratio’
Rick says “We spent a lot of time on this and luckily there’s a very, very simple conclusion: The total thickness of the bread needs to match the thickness of the fish fingers. That means each slice of bread needs to be half the thickness.
“You might think that since all the ingredients are the same, it doesn’t matter what order you put them in. You’re wrong. It goes (Bread + Fish Fingers) + (Bread + Sauce).
1) Start with a slice of buttered bread.
2) Add fish fingers on top of the buttered side of the first slice.
3) Apply chunky tartare sauce to the remaining slice of bread, along with the garnish, and lay it on top of the fish fingers (sauce side down!).
Let the sandwich rest for a minute to 90 seconds. The residual heat from the hot fish fingers will steam the bread a little that will provide ‘malleable-ness’ and allow some of the butter and sauce to soak into the bread.