why?
Well have you ever had one? No, me neither.
done?
Yup - 26/06/06
It'll be interesting to see whether The Sun newspaper deem this story as exciting as the Middlesbrough application and run an article about it. Somehow I doubt it. But this is a nice, quick, easy, tick-box task for my list and as I've been really, really busy the last few weeks it would be something I could get done with no fuss.
I've been to Prague on a stag-do this weekend so upon returning home I had a fast-food craving and this seemed a perfect opportunity. Interestingly, most of the MacDonald's staff in my local branch seem to be from Eastern Europe too so it was a good chance to extend the weekend and still feel that I was somewhere sunny, nice and full of strippers...
I felt a bit odd ordering a Big Mac for the Em Led and a Filet O Fish for me as it just seemed the wrong way round. So let us see what you get...
Hmm... doesn't really look like the posters...
...and doesn't really impress that much. It's basically a shitty fish-finger sandwich. Now, I'm quite a big fish finger sandwich fan, so this is rather dissapointing and, frankly, a bit insulting. So I thought I'd print my recipe for a decent fish finger sarnie below. I'd be very nervous if I were you Jamie Oliver.
You will need:
Fish Fingers (Bird's Eye if poss, and with breadcrumbs not batter) x 5
Decent ciabatta bread
Rocket
Cheddar Cheese (Scottish if poss)
Olive Oil (preferably infused - for better flavour and pretentiousness factor)
BBQ Sauce (go for HP if you can)
Salt and Pepper
Fresh Parsley
Method:
1. Cook your fish fingers. If you're starving do them under the grill, but if you can wait an extra 6 minutes do them in the oven for extra goldeness
2. For the last two minutes of cooking lob your ciabatta in the oven (or a minute or so under the grill) for a bit of warmth and crispyness.
3. Cut your ciabatta in half and lightly drizzle your olive oil on the bottom slice. Line up your fish fingers on the bread.
4. Sprinkle some greated cheese over the fish fingers. Putting the cheese on at this stage means that you get a bit of melting acting, but you don't get a 'cheese run' down your arm when you eat it. (Note: I'm no cheese nazi so please feel free to use whatever you like here, it's your sarnie. I've tried mozzarella, rocqueforte, brie etc. and they are all good, adding their own twist to the sarnie. But I simply think cheddar is king in this situation)
5. Top your sarnie with another quick drizzle of olive oil, rocket, fresh picked parsley and a good twist of pepper and sea salt.
6. Finish with a liberal squirting of BBQ sauce.
Voila.
Unbeliveably there is a website dedicated to the Filet O Fish. Brilliant.
Comment on this page through my blog.
