Ingredients

• 600g / 1.2lb white fish fillets , patted dry (Note 1)
• Oil spray (olive oil or any plain)

Crumb

• 1 1/2 cups (75g) panko breadcrumbs (Note 2)
• 1/4 cup (25g) parmesan
• 2 tsp paprika , optional
• 1/2 tsp salt and pepper , each

Batter

• 1 egg
• 1 tbsp mayonnaise
• 2 tbsp flour
• 1/4 tsp salt and pepper , each

Instructions

• Preheat oven to 180°C / 350°F.

Crumbing:

• Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
• Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
• Batter: Mix Batter ingredients in a separate bowl.
• Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5″ (they shink 30% in length).
• Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
• Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
• Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
• Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice – see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.