These homemade fish fingers are a big hit with kids and adults. Even quite small children will enjoy helping you to coat them in the breadcrumbs
1. Cut the fillets into approximately 3cm x 8cm 'fingers'.
2. Prepare three bowls, one containing the flour, lightly seasoned with salt and pepper, another containing the beaten eggs, and a third containing the fresh breadcrumbs. One at a time, dust the fish fingers lightly with the flour, shaking off any excess, then dip in the egg and finally, coat each finger thoroughly with fresh breadcrumbs.
3. Place a heavy-bottomed saucepan over a medium-high heat with a few tablespoons of oil. Shallow-fry the fish fingers for approximately 2–3 minutes each side until golden.
4. Serve with a squeeze of lemon, mushy peas and tomato ketchup.
© River Cottage
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