These are so good, and a regular on the menu at Rowena Crescent, so I advise making a double or triple batch so you've got plenty for the freezer. And tear yourself away form the frozen section in the supermarket unless it's for frozen peas or ice cream. A brilliant place to buy fresh fish is www.fishforthought.co.uk and go for the children's box which comes with ready cut batons and masses of other goodies for the freezer.
400 grams of white fish fillets (or salmon if you want) cut into batons
85 grams of crushed cornflakes, or breadcrumbs, or you can substitute either of these for quick cook polenta if you're gluten free)
4 tablespoons of flour of your choice, seasoned well with S&P and zest of a lemon
Add the flour to one bowl, the eggs to another (beaten with a fork), and the cornflakes or breadcrumbs to a third bowl. Coat each fish baton with seasoned flour, then egg, then breadcrumbs. ** Lay the fish fingers on a lightly oiled baking tray and bake for approx 10 mins at 200 degrees (or 180 fan). Or you can pan fry them in some oil of your choice, for 2-3 mins each side.
** at this point if you've made extra to eat at a later date, lay them on a lined baking tray that fits in your freezer, cover with 2 layers of clingfilm and freeze. Once frozen decant them into a ziplock bag and store in the freezer for up to 3 months. To cook from frozen, place them on an oiled baking sheet and bake at 200 degrees (180 fan) for 18-20 mins.