Name: Homemade Cornflake Fish Fingers with the 'mmm' factor
Yield: Feeds 4 adults, or hungry children!
Ingredients: 600g pollack or haddock fillet skinned; 2tbsp finely grated parmesan cheese; 2tbsp Plain flour; 2 Eggs beaten; 70g crushed cornflakes; vegetable or sunflower oil for frying

Ingredients

600g pollack or haddock fillet skinned
2tbsp finely grated parmesan cheese
2tbsp Plain flour
2 Eggs beaten
70g crushed cornflakes
vegetable or sunflower oil for frying

Method

STEP 1
Preheat the oven to 110°C/gas ¼. Cut the fish into strips about x2cm. Mix the Parmesan with the flour and turn the fish in it. Dip into the beaten egg, and then turn in the cornflakes till coated. Heat a few tablespoons of oil in a non-stick frying pan over a medium heat. Fry the fish fingers, in batches if necessary, until golden on all sides, about 5 minutes altogether, making sure not to pack the pan too tightly.
STEP 2
Keep extra cooked fish fingers warm in the oven on a plate with some foil over them if you are doing them in batches. Serve with peas and rustic chips or in buttered bread, and some ketchup on the side.