Fish Fingers (Homemade)

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 mins

4 oz - plain flour (all-purpose flour)

- salt & pepper

2 - eggs

7 oz - dried breadcrumbs

¼ teaspoon - turmeric (optional)

1¾ lb - skinless, boneless chunky white fish fillet

- vegetable oil (for frying)

Season the flour with salt and freshly-ground black pepper and place in a shallow dish. Beat the eggs and place in a second shallow dish. And finally, place the breadcrumbs in a third shallow dish. If you want the breadcrumbs to be golden then mix the turmeric into the flour.
Cut the fish into neat thumb-sized strips or pieces then methodically dip a finger of fish in the flour, shaking off any excess. Dredge it through the egg and finally roll it in the breadcrumbs so it's completely coated then place it on a plate prior to cooking. (If you wish, the fish fingers can now be laid on a tray, frozen then placed into a sealed bag).
To cook the fingers heat about ½" (1cm) of oil in a frying pan and cook the fingers for 3-4 minutes on each side until nicely golden. If cooking in batches, place each batch on a tray lined with kitchen paper and keep warm in a low oven. Serve hot with chips (fries) and peas!