Ingredients

• 1-2 tbsp vegetable oil
• 1 slice day-old bread
• grated
• 2 tbsp quick-cook dried polenta
• freshly ground black pepper
• 3 tbsp plain flour
• pinch paprika
• 1 free-range egg
• ½ lemon
• juice only
• 1 white fish fillet
• such as cod or plaice
• skin and bones removed
• cut into 3cm/1in strips

Directions

• Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil.
• In a bowl
• mix together the breadcrumbs and polenta
• and season well with freshly ground black pepper.
• Put the plain flour into another bowl and season with the paprika. Beat the egg in a bowl.
• Squeeze the lemon juice over the strips of fish.
• Roll each strip of fish first in the flour mixture
• then dip it into the beaten egg
• then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray.
• Drizzle a little more vegetable oil onto each fish finger
• then bake in the oven for 10-12 minutes
• or until the fish is cooked through and the coating is crisp. Serve with salad or steamed vegetables.