Fish finger sandwich

Fish finger sandwich

Assuming breaded fish fingers in soft white bread with tartare sauce, lettuce and perhaps mushy peas.

A fish finger sandwich is crisp, fried and mild, with sharp tartare sauce full of capers and gherkin. It wants bubbles or high acidity to cut the frying fat and a green, citrus note for the tartare. Oak and tannin turn metallic against fish and make fried food feel heavier.

Pairs Perfectly. Champagne Brut NV, France. Crisp bubbles, lemon and a toasty edge, which scrub the batter clean, and the acidity meets the tartare sauce.

Pairs Well. English sparkling wine, Sussex, England, classic blend. Green apple and bright acidity with fine bubbles, a British sparkling wine for a British classic.

Pairs Well. Sauvignon Blanc, Marlborough, New Zealand. Gooseberry, lime and a green, grassy snap that meets capers, gherkin and peas, and an everyday bottle.

Worth Seeking Out

Bacchus from England, off dry. Elderflower, gooseberry and a hint of sweetness on sharp acidity, very good with tartare herbs.

Avoid

Oaked whites and red wines. Oak and tannin turn metallic against fish and weigh down fried food.

Failing That

A Muscadet sur lie, Loire.

If All Else Fails

Pinot Grigio, northern Italy.

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