Krispie Fish Fingers

Dip

1. Cut the fish into little finger-sized pieces. Cover and set aside in the fridge.
2. Put the Rice Krispies, Parmesan and paprika in a food processor, and whiz to fine crumbs. Transfer to a plate and stir in pinch of salt and pepper to taste and the sesame seeds (if using).
3. Beat the egg in a bowl with a pinch of salt (if using). Spread the flour out on a separate plate.
4. Toss three or four of the fish pieces in the flour, then dunk in the egg, and roll in the Krispie crumbs until well coated. Sit on a clean plate and continue with remaining fish.
5. Cook or freeze immediately. To freeze, lay the uncooked fish fingers on a baking sheet lined with cling film. Cover with cling film and freeze for about 2 hours, until firm. Transfer to re-sealable freezer bag and cook as above direct from frozen (the cooking time is the same). Not suitable for reheating.
6. To cook, heat the oil in a large frying pan and add the fish fingers. Fry for 1½ –2 minutes each side, until golden and cooked through. Transfer to a plate lined with kitchen paper and cool slightly before serving.
7. To make the dip, mix all of the ingredients together in a small bowl. If you like, you can season the dip to taste with a pinch of salt.