Fish fingers

Ingredients

• 1 1/3 lbcod fillet, skinless and boneless, cut into fingers
• 4 1/4 ozpanko breadcrumbs
• 2 ozall-purpose flour
• 2eggs, beaten
• 3 tbspvegetable oil
• 1 tspsmoked paprika
• 1 tspsea salt
• 1lemon, cut into wedges, to serve

Method

1. 1

   Heat the oven to 425°F with a large baking sheet inside it. Toast the panko in a dry skillet over a medium heat, stirring constantly, for 3 to 4 minutes until it is an even light gold, then tip it into a shallow dish with the paprika and half the salt.

2. 2

   Put the flour with the rest of the salt in one shallow dish and the beaten egg in another, so you have flour, egg and crumb in a row. Pat the fish fingers completely dry with paper towels.

3. 3

   Roll each finger in flour and shake off the excess, dip it in the egg, then press it firmly into the crumbs on all sides. Set them on a board as you go.

4. 4

   Take the hot tray out, pour on the oil and swirl it, then lay the fingers straight onto it with a little space between them. Bake for 12 to 15 minutes, turning once, until deep gold and firm. Serve with lemon wedges.