Fish fingers

Ah Captain Birds Eye....we all remember having fish fingers at some point in our childhood and as non homemade go, the captains aren't too bad but homemade are always better. Making them yourself means you know exactly what goes into them and you can adjust the flavour accordingly. They're really simple to make. You'll need:Haddock or cod fillets (salmon could work well too) 1 fillet per personSmoked paprikaTurmericPlain flourEggsNatural breadcrumbsYou need to start by taking the skin off the fillet. In a lot of cases because you are working with a fillet it should be quite easy to do but if doesn't just peel off when you pull on it you'll need to run your knife underneath the skin to take it off. You want to cut three fingers per fillet lengthways. This makes pretty chunky fish fingers but any smaller and it could fall apart. Make sure you season the fish first. Start by dipping the fingers into the flour. You want to add a heaped teaspoon of smoked paprika and half a teaspoon turmeric. They'll give the fish fingers a great colour, then dip into your eggs and then into your natural breadcrumbs. I usually always use panko when I'm making escalopes or pane - ink but for fish fingers it seems totally nostalgic and appropriate to use the natural breadcrumbs. If you can leave them in the fridge for 30 minutes or so to help them stick together. Fill a frying pan with a couple of inches of vegetable oil and get nice and hot before adding the fingers. They won't take long, so once they are brown on all sides they'll be ready. I like them serve with peas but they'd be great in a sandwich. They'd also be great to make & freeze! Enjoy!