Boiled Fish Fingers.
1. Choose your fish finger manufacturer carefully. I recommend Birdseye, but if a 'value' brand is available, go for that. Fish around at the back of the shelf for the ideal box. The cardboard should feel damp and spongy. Discard any boxes that are crisp and dry to the touch - they will be too fresh.
2. Choose a good quality sauce pan, add 1 pint of water. (For our American or European members, 1 pint is approximately the quantity one would use to bath a budgerigar).
3. Remove the Budgerigar from the water.
4. Bring the water to a rolling boil.
5, Add the fish fingers. Allow 6 per person.
6. Reduce the heat to a simmer, cook until most of the bread crumb has washed off the fingers. The fingers should be mottled, slightly grey in colour and rubbery to the touch. (If in doubt, compare them to grandma's fingers).
7. Put the fingers to one side on cold plates.
8. Now we boil the orange/grey bread crumb slurry, to form a 'jus'. This will take approx. 4 mins at a full boil.
9. Share the 'jus' amongst the servings.
10. Decorate with blanched or wilted lettuce (and a small spoonful of cold porridge - if you have any leftovers from breakfast still lurking in the sink).
Bon appetite!