Homemade fish fingers are quick and easy to make and you can use any species of fish. Great served with a salad or chips and peas. 

Ingredients

• 4 salmon fillets, skinless and boneless
• 150g fresh breadcrumbs, with a good pinch of salt
• 1 egg, beaten
• 3-4 tablespoons plain flour
• Vegetable oil, for frying
• 3 heaped tablespoons crème fraîche
• Zest of 1 lemon
• Small handful chopped parsley

Directions

1. Slice the salmon fillets in half length-ways and then cut horizontally through the fish where the fillet starts to get thicker. You should have 16 slices of fish.
2. Heat a little vegetable oil in a shallow non-stick pan. Dip each slice of fish into the flour, then into the beaten egg, and then into the salted breadcrumbs. Gently fry each piece for two to three minutes on each side. Transfer to a piece of kitchen roll to drain off any excess oil.
3. While the fish is cooking, quickly stir together the crème fraîche, lemon zest, parsley, a pinch of salt and a grinding of black pepper.
4. Serve the cooked fish fingers with the dip and lemon wedges for squeezing over.