Chef spends 10 years coming up with recipe for the perfect fish finger sandwich

What have you done with your life?

What have you achieved over the last ten year? What have you contributed to society? What will you be remembered for when you leave this mortal plane? Whatever the answer, it will not be as impressive as chef Rick Panesar, who has spent the last decade working on the formula for the perfect fish finger sandwich. According to the Daily Star, the 43-year-old made more than 15,000 fish finger sandwiches during his really important research, and eats around 25 a week in his pursuit of breadcrumbed-fish-and-bread-based greatness. He also has a degree in maths, and has used that to calculate home to make the scientifically perfect fish finger sandwich. "Using my mathematical background and experience as a chef, I felt qualified to come up with a formula that everyone can follow," he told the Star. And now he is ready to share his findings with the world. He starts with the ingredients: "It needs to be white fish - cod works best, and breaded never battered." And two slices of white bread, buttered, that are half as thick as the fish fingers themselves. Apparently that 'Fish Bread Ratio' is very important. The total width of the fish fingers should be equal to the total width of the bread. As for the sauce, Ricky commands that you search for a quality condiment, and not just the first jar you see on the supermarket shelves. He recommends a chunky tartare sauce. But how do you put it all together? First put the fish fingers onto one side of buttered bread. Then spread the tartare sauce onto the other slice of buttered bread, along with the garnish. The place that second bit of bread on top of the fish fingers. Finally, you then need to leave it for 60 to 90 seconds, and this will steam the bread, and make it more malleable. Expect to see Ricky Panesar's name on the New Year's Honours List.