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By
Lucy Heaver Aisling CoughlanAbstract
Fish fingers (or fish sticks if you’re Stateside) have come a long way since their frozen cousins graced the family table over one hundred years ago.
Fresh fish, freshly crumbed and fried is just as good as any battered fish, especially when served in white bread with a kick-ass tartare sauce. The jury is out on the addition of tomato ketchup. I think it’s crucial but Ais disagrees. We’ll leave you to decide for yourself.