Bird’s Eye Oven Crispy Fish Fingers Make your own;
100g (3 1/2oz) cornflakes
1 tsp sweet paprika
500g (1Ib) skinless, firm white fish fillets, such as hake or cod, sliced into chunky fingers
4 tsp cornflour
1 egg, beaten
Preheat the oven to gas 6, 200°C, fan 180°C. For the chips, place them in a baking tray, spread evenly and bake for 30 minutes.
Meanwhile, put the cornflakes in a plastic sandwich bag and gently bash with a rolling pin to coarse crumbs. Tip into a bowl and stir through the paprika. Put the fish in a bowl and sift over the cornflour; toss to coat. Dip each fish finger in the beaten egg, shaking of the excess, then into the cornflakes, turning until completely coated.
When the chips are nearly ready, push them to the side of the baking tray and add the fish. Bake for 8 minutes, or until cooked through and golden. Serve with the chips, and mashed carrots & parsnips or mushy peas.