Homemade fish fingers

SERVES 4 INGREDIENTS

450g firm white fish fillets (such as hake, pollock, coley, whiting, haddock or cod), pinboned and skin removed

Finely grated rind and juice of 1 lemon 50g plain flour

2 eggs

75g panko (toasted dried breadcrumbs) 2 tbsp chopped fresh flat-leaf parsley

1 tsp sesame seeds

1-2 tsp olive oil spray

Lightly dressed green salad, to serve

FOR THE TARTARE SAUCE

2 gherkins, finely chopped

3 tbsp mayonnaise

3 tbsp thick Greek yogurt

1 tbsp chopped rinsed capers

1 tbsp chopped fresh flat-leaf parsley

1 tsp lemon juice

Sea salt and freshly ground black pepper

METHOD

1 Cut the sh into goujons about 2.5cm thick and around 7.5cm long. Place in a shallow dish, then drizzle over the lemon juice and leave to marinate for 30 minutes covered with cling lm in the fridge.

2 To make the tartare sauce, mix all the ingredients together and season with salt and pepper. Place in a small bowl and cover with cling lm, then chill until needed.

3 Put the our on a plate and season with salt and pepper. Lightly beat the eggs and place in a shallow dish. Mix together the breadcrumbs, lemon rind, parsley and sesame seeds in another shallow dish. Dip each piece of sh in the seasoned our, shaking o any excess, then dip in the egg mixture. Finally, coat evenly in the avoured breadcrumbs and place on a baking sheet lined with non-stick baking paper. If time allows, place in the fridge for a couple of hours to rm up the coating.

4 When ready to cook, pre-heat the oven to 200°C (400°F/gas mark 6).

5 Spray the sh ngers with the olive oil and bake for 12-15 minutes, until the sh ngers are cooked through and golden brown. Divide among warmed plates and add a small dish of the tartare sauce to each one along with some of the green salad to serve.