Fish fingers make for a quick and easy dish and are often served with food that is just as accommodating. The meal can be classified under the heading "TV dinners," or "frozen dinners," because the sticks are usually cooked quickly from the frozen state. A freezer stacked with this craved food can serve a family for months.
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French fries are the traditional complement to fish fingers. Both are easy to prepare and go along well with traditional condiments such as ketchup and tartare sauce. Potatoes have been accepted in North America as edible since only about the early 1800s, according to Debbie Stoller, co-editor of "Bust" magazine. Now, potatoes are the second-most popular staple food in the world, next to rice. Though the origin of the French fry is unknown, both the French and Belgians claim it as their creation.
Chips are one of the easiest complements to add to a meal. Residents from the United States consume more crisps than any other people in the world. They eat them with fish fingers, burgers and hot dogs, to name a few dishes. Chips were invented in the United States and weren't introduced to other countries until 1921, when England sampled them. At the time in England, they were called crisps because "chips" was already used to describe French fries. That name is often used today.
Roasted potatoes can come in many varieties. They are usually covered with oil, herbs and spices before they are cooked in an oven. Fish fingers are an ideal accompaniment because both foods go well with ketchup and tartare sauce. While roasted potatoes take longer to cook, they are a healthier complement to fish fingers than French fries or chips because, unlike these counterparts, they are not deep fried. One large roasted potato contains 0.25 grams of fat and nearly 6 grams of protein. However, with oil, the fat content increases to just more than 16 grams per large potato.
Coleslaw is a cool complement to your fish fingers and is ideal on a hot day. The salad gets its name from its high content of cabbage, which was referred to as "caulis" in Latin and then developed into "cole." The salad also consists of red onions and a dressing similar to mayonnaise, though signature dressings are common in restaurants and at home. The salad is often accompanied with the fish fingers by a form of potato.
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