I made a healthy fish finger sandwich the other day and it took me right back to my younger years.
I didn’t have the worst diet growing up. Not that I had the best either, but as far as modern kids go it was pretty okay. Lunch and dinner were freshly cooked, I loved my rice and beans, and broccoli was not the enemy – though tomatoes definitely were. I also refused to eat seafood unless it was deep fried and coated in batter, and even then it was a big maybe.
The first time I ever consented that I might enjoy fish was when I was visiting my auntie here in England and she made me some fish fingers. That, ladies and gents, was a game changer. Fast forward a few years and I, as a now-fish-eater, am trying fish and chips. Another game changer. It’s crisp outside, the tartare sauce that I just want to eat by the spoonful. The vinegar coated chips. Addictive.
A few more years down the line, and I’m introduced to the fish finger sandwich. Yep, you’re right, another game changer.
This is my version of a healthy fish finger sandwich, as we are baking the “fingers” instead of deep frying. It still ends up crisp and delicious, and the cornmeal also gives it a tantalising crispy crust. If you don’t have any almond flour and tapioca you go for wheat or spelt flour instead, just measure out the same weight and you’ll be good to go!
I got the good ol’ ciabatta from my local bakery, but I’ve also had it with simple sliced and toasted bread before and it was still lip smacking good. The only part I beg you not to omit – besides the fish, of course – is the sauce. It’s addictive, slightly tart, and oh so creamy. If you have leftover, which I never do, it would do well as a salad dressing as well, just add a bit more water or olive oil to make it a bit more runny to toss in your leaves.