Celebrating Heritage British Food & Cooking
Anyone who likes fish fingers should try this zesty twist on the classic sandwich. Swap your hot dog for one of these fish finger not dogs.
This is one of those recipes that the kids can get involved in making. Let the fish fingers cool down for a while after baking and let them assemble their own.
History of Fish Fingers
Launched in 1955 the first fish finger in Britain was a resounding success. More than 60 years later the frozen brick of fish is just as popular.
Fish fingers were developed in an old Birds Eye factory in Great Yarmouth by Mr HAJ Scott in the 1950s.
The fish finger is Birds Eye’s staple product and 15 billion have been produced to date.
Introduced to the UK market in 1955 with the sales pitch: “No bones, no waste, no smell, no fuss.” An immediate hit, they sold 600 tonnes in the first year. These days, the figure is closer to 28,000 tonnes. Birds Eye claims that three-quarters of us get our first taste of fish from a fish finger.
Did you know that Birds Eye patented fish freezing using chilled air at -45C and pressure-freezing cartons of fish in the early 1920s?
Other Recipes You Maybe Interested in …..
Fish Finger Not Dogs with Coleslaw
Ingredients
- 500 g frozen straight-cut chips
- 10 frozen fish fingers
- 1 red onion finely sliced into rings
- ½ tsp caster sugar
- 2 limes 1 zested, both juiced
- 150 g Greek-style natural yogurt
- 1 tbsp vegetable oil
- 400 g carrots peeled
- ½ red cabbage core removed, finely shredded
- 20 g fresh coriander half finely shredded
- 4 hot dog rolls
Instructions
- Preheat the oven to gas 7, 220°C, fan 200°C. Cook the chips and fish fingers to pack instructions.
- Meanwhile, mix half the onion rings with the sugar and the juice from ½ lime. Set aside, stirring occasionally, until ready to serve.
- In a large mixing bowl, mix the and oil. Season, then whisk together with a fork.
- Use a julienne peeler or food processor attachment to cut the carrots into matchsticks, or coarsely grate. Tip into the dressing bowl with the cabbage and shredded coriander and toss together until everything is well coated. Season to taste with the remaining lime juice.
- Split open the hot dog rolls. Halve the fish fingers and divide them between the rolls, sandwiching with a little slaw, the pickled onions and coriander leaves. Serve with the chips and more slaw on the side.
You may also like one of my other recipes …
