The Hairy Bikers share their simple homemade version of this tea time family favourite dish. Serve with tomato ketchup and plenty of bread and butter.
A portion of the fish fingers provides 282 kcal, 28g protein, 18g carbohydrate (of which 0.5g sugars), 11g fat (of which 1.5g saturates), 0.8g fibre and 0.5g salt.
3 tbsp plain flour
1 large free-range egg, beaten
3 tbsp sunflower oil
Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish.
Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.)
Remove the fish with a spatula and drain on kitchen paper.
Serve the fish fingers with slices of freshly buttered bread and pots of ketchup on the side.
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