These golden fingers are all the brighter and crisper here for their coating of cornflakes. The Parmesan should replace the need for salt.


  • 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


  • 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.

Cooking for Real Life: More Than 180 Recipes for Whatever Life Throws at You

Taken from Cooking For Real Life by Joanne Weinberg (£25, Bloomsbury)