These golden fingers are all the brighter and crisper here for their coating of cornflakes. The Parmesan should replace the need for salt.
- pollack or haddock fillet 600g, skinned
- finely grated parmesan cheese 2 tbsp
- Plain flour 2 tbsp
- Eggs 2, beaten
- crushed cornflakes 70g
- vegetable or sunflower oil for frying
Taken from Cooking For Real Life by Joanne Weinberg (£25, Bloomsbury)