Fish fingers are so easy to make, it’s a wonder we ever buy them. I really like these with a brioche crumb coating, because it gives them an authentic golden colour and ensures they crisp up beautifully, but sourdough breadcrumbs are a slower energy release option. You can make these with any sustainable white fish you like, including frozen fish fillets– just defrost in the fridge before coating.

Check your fish for any pinbones, removing any you find with kitchen tweezers. Slice the fish into roughly 12 fingers and pat dry with kitchen paper.

Get three deep plates or wide bowls ready for coating the fish fingers. Put the flour into the first bowl and season with the salt and a good grinding of pepper. In the second bowl, beat the eggs well with a fork. Put the breadcrumbs into the third bowl.

Take one piece of fish and press it into the flour. Turn and repeat to coat both sides, then tap off any excess. Pop it into the egg and turn it over quickly with a fork or your fingers, to coat completely. Drop the fish into the crumbs and use a spoon to cover it with crumbs. Using your other hand, turn the fish over to make sure it is fully coated, then set aside on a clean plate. Repeat with the rest of the fish.

Heat a 1cm depth of fat in a deep, heavy-based frying pan. When it is hot, fry the fish fingers, in batches if necessary, for a few minutes each side until the crumb coating is golden. Unless your fish pieces are very thick, this should be enough to cook them right through. If in doubt, break one open and check that the fish inside is hot and opaque.

Drain the fish fingers on kitchen paper and serve straight away, with a leafy salad, or peas or green beans.