Let me just say at the outset that I buy processed frozen fish fingers. They are so convenient and 20 minutes in the oven and they are ready and, as both my kids love them, I’d be crazy not to buy them and make my life easy. But I also do make my own fish fingers (when I am feeling very Nigella-esque and virtuous) and they probably are as quick to make as the frozen ones. I hope you enjoy them! 

2 egg yolks

1 tbsp water

3 oz breadcrumbs (I whizzed up a nearly stale pitta in my blender) or matzo meal or Panko breadcrumbs

A few pinches of dried spices (I use thyme, oregano, pepper and cayenne if I’m feeling adventurous)

1 tbsp grated Parmesan cheese

450g (ideally skinless boneless) white fish like cod or haddock

2 tbsp olive oil

Beat the egg yolks and water together. In a separate   bowl, mix the breadcrumbs , seasonings and Parmesan together. Cut the fish into strips about 2-3 inches long then dip each bit of fish into the egg mixture, then into the bread crumbs. You can then either fry in the olive olive over a low to medium heat forabout  3-4 minutes, then turn over and cook for another few minutes until golden brown or bake in the oven on 180 degrees C for 15-20 minutes turning half way.

Once done cool for a few minutes then serve. These freeze really well and take hardly any time to defrost.