The fish finger has made Britain’s top 50 favourite foods, so if your menu cod do batter (sorry!) here are six pub fish finger sarnies to inspire you...
According to recent research by Young’s for Chefs, over 25 per cent of people said fish fingers were one of their favourite foods.
Young’s advises that the fishy morsels should be served not just at lunch, but also as a main course.
The company also produces Young’s For Chefs Omega 3 Fish Fingers, free from wheat, gluten and milk to help operators cater for people with allergies.
It’s no secret that the great British pub has long heralded a great fish finger sandwich. So who is taking it to the next level?
Here are seven pub fish finger sarnies to inspire your next menu revamp. Already got this down to a tee? Try 6 ultimate ways to top your chips, 7 pub breakfasts or have a crack at this mouthwatering butchers board.
This hake fingers and special homemade tartare sauce tower is an vision for all.
The first pub to be opened by Dan Cramp and cricketers Stuart Broad and Harry Gurney – it’s no surprise that we were bowled over by this sarnie. Beer battered fish fingers on thick cut bread and no skimping on the tartare sauce. Plus a hearty side of soup.
Thick farmhouse bread is one thing, a wrap is another. A great twist on the classic to entice some different customers.
Don’t let anyone miss out! This fish finger mega bap is gluten free, because nobody should be denied the chance to eat this exquisite sarnie.
This one was enjoyed by our very own Matt Eley. Not a crumb was left standing.
Move over Hawaiian, this is a cheese, mayo & fish fingers pizza – what’s not to like? A twist on the classic at this Stonehouse Pizza & Carvery pub.
A posh fish finger & tartare with fresh lemon and baby gem lettuce. Perfection.