Fish Fingers

Ingredients

• 600g / 1.2lb white fish fillets, patted dry (Note 1)
• Oil spray (olive oil or any plain)
• 1 1/2 cups (75g) panko breadcrumbs (Note 2)
• 1/4 cup (25g) parmesan
• 2 tsp paprika, optional
• 1/2 tsp salt and pepper, each
• 1 egg
• 1 tbsp mayonnaise
• 2 tbsp flour
• 1/4 tsp salt and pepper, each
• Tartare sauce or other seafood dipping sauce
• Lemon wedges
• Finely chopped chives or parsley, garnish (optional)

Steps

1. Preheat oven to 180°C / 350°F.
2. Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
3. Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
4. Batter: Mix Batter ingredients in a separate bowl.
5. Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5" (they shink 30% in length).
6. Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
7. Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
8. Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
9. Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice – see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.