Silly question I know
 

I have been here for 5 years now, and CRAVE Birds Eye fingers!! There was a company in CA that was shipping them, but I never got around to ordering any.

Does anyone know where I can get Birds Eye Cod fishfingers in AZ, or shipped to AZ?

Many thanks in advance

Re: Silly question I know
 

Now I'm craving them too.

Re: Silly question I know
 

What I wouldn't give for a Fish Finger sarnie

Re: Silly question I know
 

with ketchup!

Re: Silly question I know
 

Ooooh, I bloody love a fish finger. There's a lot to be said for the Bird's Eye battered ones, too, in a sandwich made with thickly sliced, fresh, crusty white bread. :flirtyeyes:

No idea where you can get them from, though, sorry! I hope a hero swings by here to save the day.

Re: Silly question I know
 

If you have one near you, Trader Joe's fish sticks aren't that dissimilar. Or maybe it's just been too long since I've had a real fish finger.

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Are they ‘cod’ fish fingers? ASFAIK most sold in the US contain ‘fish’...not just cod.

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Doorstop bread, double layer of fish fingers, smothered in ketchup. Dinner of the gods!

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This place in Marietta,GA has them, l saw them in there when l was last there. They have them listed on their website at $11.99 for a pack of 10
The Corner Shop British Groceries and Gifts, Marietta, GA

Re: Silly question I know
 

Oh good grief. You've all been turned to the dark side living in the US......ketchup on a fish finger sarnie? Tsk.

Although maybe you can't get tartare sauce there either, so I'll let you off. :D

Re: Silly question I know
 

Tartae sauce on a fish finger sandwich?

GET OUT OF HERE! :blink:

Re: Silly question I know
 

Hey, this isn't a Yank problem. KK85 and Maste are brand new to the US. Can't say the same for the others :rofl:

Mrs. Paul's and Groton's fish sticks (not fingers) aren't made with mashed potatoes with the cod or Pollock. Usually US fish cakes are however.

Re: Silly question I know
 

Find me a pub menu with fish finger sarnies on it that has ketchup instead of tartare sauce...........betcha you can't. :lol:

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In the UK they put your condiments on your sandwiches opps sarnies when you order?

Re: Silly question I know
 

Any pub I've been to call it a 'posh fish finger sandwich'. AKA, not the real deal! :nod:

They also put it in a sauce pot, because they know people are gonna reach for the ketchup bottle on the table :thumbsup:

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We were poor growing up, fish fingers (store brand) and ketchup sandwiches was a good meal for us! Heck if we could afford tartare sauce! :blink::o

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I hate you all. I am craving fish fingers SO badly.

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When I was growing up on Fridays when I went to Catholic school we had fish cakes and spaghetti offered on the lunch menu in the cafeteria. Still one of my comfort foods. We did eat fish sticks with mac and cheese but I never had it as a sandwich.

BTW tartar sauce is only mayo, pickle relish and a little lemon juice.

Re: Silly question I know
 

Dammit.

Shouldn't have clicked.

I hate you all now.

:(

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I make an ersatz tartar sauce with mayo or salad dressing and sweet green relish, squeeze of citrus if I have it, and that's what I like on a fish finger sandwich.

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Fish finger sandwich has been my comfort food for a long time as a result!

Still too posh for me :nod::p

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Fish cakes from our local chippy in Sheffield consisted of a thick piece of cod between two thick slices of potato...all dipped in batter and fried.

Re: Silly question I know
 

No ketchup for me, or condiments in general! Not on a fish finger sandwich. I like 'em dry! The fish is oily enough to offer suitable lubrication, I find. (Though if I had to choose, it would be tartar all the way. I'm not the biggest fan of ketchup.)

Husband says I pronounce 'tartar' weird - for me the stress is on the first syllable; for him, both are equal. I say TARtar. He says TAR-TAR. We're going to divorce at the dinner table at this rate.

If it's a made-to-order sandwich, and they offer you a selection of condiments, they will usually squirt or spread a bit on there for you. I think? I feel like it must have been a long time since I ordered a sandwich since I appear to have sincerely forgotten. :blink:

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Basically it is the same here. The only difference is that it is not layered but mixed with the fish. I still love them crunchy and served with spaghetti and marina sauce. I'm provincial that way.

Re: Silly question I know
 

You are so funny :rofl:

I'm a Yank and it is TAR-TAR ;) There are many simple words that my Canadian husband mispronounces, i.e. potato being one of that that makes me cringe.

Re: Silly question I know
 

TAR-TAR steak is correct, but if you reverse the wording it should be steak tar-TAR. The English quirk is beside the point anyway, since the Germans are the only folk I'd trust to serve me raw meat.

Re: Silly question I know
 

Interesting view there. I had never eaten raw meat (steak tartare) until I came to CH. I've since enjoyed it in CH, FR and BE, the only bad one I had was in FR (Val Thorens), was as sick as a dog for about 36 hours.

I make my own fishcakes, and have recently been toying with the idea of doing my own fish fingers. Can't be that difficult, can it?

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TImpossible, wouldn't even consider it. What are you, nuts? :rofl:
Take it as a challenge. The peer pressure is incredible around here.

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My mom, who was German born and raised, often made it for herself with a cut of beef from the butcher that she knew was prime. She ground it herself at home, season it and was in heaven for a short time savoring the taste.

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Absolutely! And I really enjoy messing about in the kitchen.

Challenge on! I'm trying to decide between egg + breadcrumbs or a good old beer batter...

;)

Re: Silly question I know
 

Steak tartare and horse meat were definitely the food items I refused to eat when I lived in Zug (Switzerland). I did eat a lot of cheese though and enjoyed the alpenmagroni (macaroni cheese) with apple sauce and friend onions up in the mountains.

My son found a raclette maker in an Aldi store here in New Jersey and gave it to me last Christmas....however it’s almost impossible to find raclette cheese; we found it in Trader Joe’s but it was only in for one delivery and won’t be back for another year :confused: I’m planning to eat some in the Christmas holidays :cool:

Re: Silly question I know
 

Now you've got me drooling!

Alpenmagroni - which should really be described as 'macaroni cheese+++ with stars on' is absolutely scrumptious. The best versions of this dish are definitely to be found 'up north'; down here in the French-speaking 'flatlands' they just can't seem to cut it. Coop or Migros used to do a half-arsed version, but it was nowhere near the real thing. Haven't had a proper one in several years. I've tried home-made, but feel that I lack the Swiss gene.

When you say 'raclette maker' (I assume we're not talking about a human here) do you mean one of those grill/hot-stones, or the mountain dweller's half-moon thingy?

I never bothered with the latter at home, but we find the grill/hot-stone to be incredibly versatile and also a fun way to enjoy a meal either amongst friends or just the two of us.

Enjoy your festive raclette!

Re: Silly question I know
 

Try Van de Kamps fish sandwich fillets

They are like square fish fingers.
https://www.hy-vee.com/grocery/PD910...ch-Fillets-6Ct

Re: Silly question I know
 

Tartare sauce on a fish finger butty, is the most bourgeois thing I have read all day.

Re: Silly question I know
 

Make your own is probably the best options, but Gorton's, aren't entirely gross.

The Van de Kamps, mentioned above are owned by the company who own Birds Eye, so they're probably the closest though.

Ian's, are pretty gross as are Mrs Paul's, which is at least supposed to be proper fish rather than the mash.

Re: Silly question I know
 

Never heard of the brand Ian. Personally, I like Mrs. Paul's fish sticks. There is no mash potatoes in them nor is there suppose to be. The mash potatoes belong in the fish cakes and I don't care for either Mrs. Paul's or Gorton's.

Our supermarkets don't carry Van de Kamps.

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It's one of those organic, gluten free, healthy types. Tasteless cardboard.

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Than glad I ain't never heard of them :rofl:

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I'd gotten a couple coupons to try a couple of their products for free.

That was a challenge :lol:

Re: Silly question I know
 

An update on progress. I took a cod fillet and trimmed it into fish-finger shape. Cooked half the batch in egg'n'breadcrumbs, the rest in batter. Messed up on the first batter recipe, then remembered that I had a pretty good double batter recipe tucked away in my Asian folder. That was marginally better.

Then I thought what's the point". Breadcrumb version is available in the stores, and the batter version just really didn't cut it - although would possibly be better in a sarnie.

New cunning plan - fish-cakes that look like fish-fingers!

Loads more scope for the ingredients and taste tweaking. Going to try an Asian double batter mix with salmon, tuna and crab pseudo fingers tomorrow, served alongside a Swiss/Bucks ratatouille.

:fingerscrossed: