Ingredients

• 1 free-range egg
• 75g/2½oz white breadcrumbs
• pinch paprika
• 250g/9oz firm white fish
• such as hake or cod
• cut into bite-sized strips
• 1 tbsp vegetable oil
• salt and freshly ground black pepper
• 2 tbsp mayonnaise
• ½ tsp curry powder
• squeeze of lemon juice
• 4 wholemeal pitta breads
• 1 Cos lettuce or baby gem
• leaves torn into pieces

Directions

• In a shallow bowl whisk the egg. In another bowl combine the breadcrumbs and paprika
• season with salt and pepper.
• Dip the fish fingers into the egg
• making sure they are completely coated and shaking off any excess. Then carefully dip the fish fingers in the breadcrumb mixture to coat them all over.
• Heat the oil in a large frying pan over a medium-high heat. Fry the fish fingers for 2-3 minutes on each side until golden-brown and cooked through. Remove from the pan and drain on kitchen paper.
• While the fish is cooking combine the mayonnaise
• curry powder and lemon juice in a small bowl and set aside.
• Serve the fish fingers in wholemeal pittas with the mayonnaise and lettuce.