Hello friends, today I am bringing you a fairy tale in the guise of a song.  A song of the sea.  Which as anyone of a certain generation will tell you, can only mean one thing.  Not only are we taking a second dip into the Frozen Food Shortcuts  Section of the A-Z of Cooking but also into one of my childhood favorites and guilty pleasures as a grown up. Yes, Fish Fingers are on the menu!  Yayyyy!!!! 

But not just plain fish fingers..  No way.  The A-Z of Cooking and I are jointly acting as the Fish Fingers’ fairy godmother and getting  them ready for the Royal Ball.  Or, slightly closer to their humble roots, maybe the Over 40’s singles night at the local piano bar. 

Fish and Bacon WhirlsBefore we continue, for my American readers a fish finger is what you more prosaically call a fish stick.  It’s so sad that you are missing out one of the best things about fish fingers.  Which is messing about with small children’s minds – just watch the total look of bafflement when you tell them for the first time they are having fish fingers for dinner.  Even the boldest will pause.  “But…fish don’t have fingers.”  Opportunity lost, America. 

So, what does joint fairy God Mother, The A-Z of cooking have in store for our fishy Cinderella?  Well the name of the post might have spoiled the surprise but it’s bacon.  Which is almost cheese-like in its ability to make anything taste better!  Nice move, A-Z of Cooking!

The idea is quite simple.  Wrap your fish finger in bacon.

Cook. 

Fish and Bacon Whirls2

If the bacon forms the Pumpkin Coach, then the Glass Slippers are my spicy tartare sauce.  ( I only just now realised some places in the world call this tartar sauce. In my world tartar is something gross that grows on your teeth.  So I’m sticking with tartare for my sauce).

My tartare sauce is a fairly fluid recipe, the only absolutes are mayo and a slug of Tabasco sauce.  The other ingredients utterly depend on what I have in the pantry or fridge.

It can include any of the following:

  • Chopped gherkins
  • Chopped Pickled Jalapenos
  • Chopped Red Onion
  • Capers
  • Chives
  • Dill
  • Lemon Juice
  • Tarragon

Fish and Bacon Whirls3Finally, lightly toast two pieces of bread.  Spread one slice liberally with your tartare sauce.

Place some crisp lettuce leaves on the other slice. 

Once cooked, to your liking, place your Fish and Bacon Whirls on the slice of bread with the tartare.  Sandwich together and voila! 

Fish and Bacon Whirls4This can be pulled together in under 5 minutes, the cost is minimal, and Captain Birdseye assures me that my fish fingers are made from sustainably farmed Hoki.

He’s suspiciously silent on what that iridescent orange coating is made from – I’m fairly sure it’s nothing from this planet.  Hey, maybe that’s what the new X-Files is about. 

Fish and Bacon Whirls5Here is the original recipe from the A-Z of Cooking:

Fish and Bacon Whirls origI think we’ve done a good job of prettying her up. 

You can go to the ball Cinderella!

Enjoy.

Signature 1 Vintage Valentine Quick as Wink2;

2 Comments on Fish and Bacon Whirls – A Cinderella Story

    • Eek…you’re testing my memory because I made these before Christmas. But, looking at it, I’m pretty sure is just “short cut rindless”. It’s one of the most popular cuts here, available in all the supermarkets. xx

Leave a Reply