From: "Kokboksklubben God Mat: Fisk och skaldjur" Hemmets Journal AB, 1980
Fish fingers. Who doesn't love fish fingers? They have, unlike many of the other dishes featured on this blog (yes, I'm talking about you, fish turbans in grape sauce!) survived into the instagram-age. Celebrity chefs may have tried to give you a make-over, fish finger, but I still prefer you in a frozen multi-pack. Fried and eaten between two slices of white break. Or, if this cook book is anything to go by, with a mussel sauce and a spoonful of capers.