© David Loftus
fantastic fish stick buttie
method
As a chef I always feel I shouldn’t be eating something like a fish stick buttie—but you know what, I think that makes it taste even better. Here’s what I do . . .
I remove about 4 fish sticks from the freezer and broil or grill them on each side until crispy and golden. While that’s happening, I butter 2 bits of nice soft white bread or a white roll, smearing one half generously with tomato ketchup. When the fish sticks are done, I place them on the bread smeared with ketchup. The most important bit is to put the other bit of bread on top and, using a little force, push down on your buttie, which, for some reason, seems to make it taste even better. And that’s it—all done.
I tend to eat one of these while I’m walking about at home and I always get told off by the missus for dropping bits everywhere. You’ll notice from the picture that I’ve put a handful of arugula in the sandwich, which isn’t really necessary but it does make it look a bit more posh. I was a bit embarrassed to tell the photographer he had to shoot a fish stick sandwich, so I told him it was “lemon sole goujons”–what a prat I am! Be proud to eat fish sticks, that’s what I say.