You might remember Harry was having a bit of a ‘moment’ with fish? Well that moment has passed thanks to these crispy little fish fingers. Store bought fish fingers are, ahem, so full of crap-ola, gulp, so these really are the perfect compromise – and they take seriously 5 minutes to make.

I used some fresh skinless and boneless flathead – you can use any low mercury fish that’s in season.

Nutrition Note: Infants and young children under the age of six are particularly vulnerable to the effects of mercury.  Salmon, canned tuna and shellfish are good examples of fish that contain lower levels of mercury.

Ingredients

• 1 small fish filet, sliced into fingers (be very thorough when checking for bones)
• 2 tbs flour
• 1 egg, whisked
• 3 tbs breadcrumbs
• Lemon thyme, finely chopped (optional)
• 1 tbs olive oil, to lightly fry

Method

Step 1

Cut fish into bite sized fingers. Dip each fish piece in flour, then egg, then breadcrumbs. Set aside and continue with all fish pieces. -

Step 2

Heat oil in a small frypan over medium. Fry the fish for a few minutes either side. Remove from the pan and blot on paper towel. Alternatively you can bake these in a moderate oven for about 10 minutes. -