Crushed cornflakes makes a delicious coating for golden fish fingers as an alternative to batter. Crushed plain crisps are also an option. If you like you could add a pinch of cayenne pepper to the crushed cornflakes. Serve with home made tartare sauce or ketchup.
200g fillet of cod, skinned or use plaice or sole
150 ml mayonnaise
Put the cornflakes into a plastic bag and crush using a rolling pin and spread out onto a plate. Cut the fish into 6 strips and season with salt and pepper. Coat with flour. Dip into lightly beaten egg and then coat with the crushed cornflakes.
Heat the oil in a frying pan and sauté the fish for 3 to 4 minutes, turning halfway through or until golden and cooked through.
To make the tartare sauce, simply mix all the ingredients together.
MAKES 2 PORTIONS