The PERFECT fish finger sandwich recipe

Now, I know a thing or two about making fish finger sandwiches. They were a delicacy as a student (Ed; Jesse that was 6 months ago stop being prematurely nostalgic), and are still delectable and a treat now that I'm "between jobs" (Mum; you have to have had a job in the first place for that to be apparent). But now there's a new means of making munch.

Rick Panesar, a mathematician and trained chef has dedicated an entire decade to nailing the fish finger sandwich. In that time he has consumed over 15,000 sandwiches in a bid to perfect the procedure. And now he's done it.

I'll admit, that does look pretty bangin'

I'll admit, that does look pretty bangin'

The trick comes in using slices of soft, white bread that are half the thickness of the fish fingers you're putting in. This preserves the bread to finger ratio. Once assembled it is important to let the 'wich rest for 60-90 seconds. In this time the heat from the fish fingers melts the butter and allows the sauce to penetrate the bread, as well as steaming the bread slightly, thus giving it malleability to prevent it from breaking up under load.

Laid bare, pure and simple joy in a good fish finger sandwich.

Laid bare, pure and simple joy in a good fish finger sandwich.

Obviously, the quality of the ingredients is vital, one cannot make a silk purse from a sow's ear, and equally, you can't make a good fish finger sarnie from rubbish fish fingers. No translucent fish here, you want good cod loin fish fingers, and a high-quality tartar sauce (not sandwich spread and salad cream mixed together). It helps that Rick's pop-up 2 Fingers also sells its own tartar sauce!

The structure and assembly of the sandwich is key, so to make sure it's clear, I've drawn a nice picture to illustrate how it goes together.

I drew this all by myself. It's also apparent from this that I've been terrible at art since a young age. And that I'm colourblind.

I drew this all by myself. It's also apparent from this that I've been terrible at art since a young age. And that I'm colourblind.

By placing the salad garnish above the fish fingers it prevents the weight and warmth of the fishy batons from wilting the vegetables. No one wants a wilting sandwich. Drawing on his Punjabi heritage Rick has experimented with flavourings from the region, explaining: ‘I would often try a bit of masala, mint chutney or tamarind with them to fulfil my fish finger fuelled obsession.’ And now I really want a fish finger sandwich with a hit of masala in there. That'd just be *chef's kiss* perfection.

What's your method for making fish finger sandwiches? Will you be trying Rick's? Or do you favour my more rough and ready approach? Let us know in the comments.