Crunchy Plaice Fish Fingers

The method

Equipment:

Baking tray, weighing scales, measuring spoons, knife, chopping board, plate, cling film, small plastic bag, shallow bowl, fork and 2 small plates.

Method:

1. Preheat the oven to 200C or gas mark 6. (Adult)
2. Grease or line a baking tray.
3. Cut the fish into little finger-sized pieces. Cover and put in the fridge.
4. Place the corn flakes, Parmesan and paprika into the small plastic bag. Press everything together to crush the flakes into crumbs. Pour onto a plate.
5. Beat the egg in a shallow bowl. Spread the flour on a plate.
6. Toss each piece of fish in the flour. Then dunk in the egg and roll in the crumbs. Sit on a baking sheet and continue with remaining fish.
7. Cook the plaice fingers for 10-15 minutes, until golden. (Adult)
8. To make the dip, mix all of the ingredients together in a small bowl. Serve with the plaice fingers.

Makes:

Around 8-10 fingers

Suggestions:

• Try different fish, such as coley or haddock.
• Use breadcrumbs, rather than cornflakes.
• Add dried herbs to the crumb mixture.