Top News

It is the undisputed king of British comfort food - the humble fishfinger sandwich. Whether you are a ketchup aficionado or a tartare sauce traditionalist, we all strive for that perfect balance of a fluffy interior and a crust so crisp it can be heard from the next room.

Now, foodies are claiming they have cracked the code for the crunchiest version of the lunchtime staple, and it all comes down to one specific type of breadcrumb. Forget the dusty, orange-tinted crumbs of your childhood - a man who has appointed himself as a sandwich expert has said that switching to a single, high-quality coating - often overlooked in the back of the cupboard - transforms the humble fishfinger from a freezer staple into something of a gourmet masterpiece. Best of all? The revamped recipe is being hailed as "so easy" that anyone can master it in minutes.

According to Something About Sandwiches, the key to getting that perfect fish finger, which is deep golden in colour and crunchy in texture, is the use of Panko breadcrumbs.

"Panko breadcrumbs are great because they're so big and airy, meaning they crisp up nicely. Much better than a fine dry breadcrumb or fresh breadcrumb," Chris, the blog's author, wrote.

"Some recipes use 'golden breadcrumbs', which you find in a lot of UK supermarkets. You get a great colour with these, but because all the crumbs are the same size you don't get a good coverage i.e. there's lots of tiny gaps."

Panko breadcrumbs are Japanese-style, flaky breadcrumbs made from crustless white bread, offering a lighter, crunchier texture that absorbs less oil than traditional breadcrumbs.

However, it's not just a case of using these breadcrumbs. Toasting them is also a "crucial" step.

"Before using the Panko, you'll want to toast them until golden in a dollop of butter. Because the fish cooks so quickly, if you don't pre-toast the breadcrumbs they won't fully crisp up by the time the fish cooks. Meaning you'll end up with limp and soft fish fingers. Not fun! Plus toasting the Panko in butter adds more flavour," Chris added.

The fish fingers should then be paired with soft white bread, so as not to detract from the fish itself and then tartare sauce or ketchup, or even both if you're feeling particularly wild. To make it a fuller meal, add some chips or a salad, or pop some crisps on the side for the perfect lunch.