Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too.

This dish is an ode to my mother’s ability to meddle,” says Mowgli restaurateur Nisha Katona. “When we first discovered ...

Curried Parmesan Fish Fingers: Tender fish pieces are cut into pieces, wrapped in batter and fried golden to the perfection. Team this with ketchup, mayo or mustard sauce and you're sorted for the ...

These chunky fish fingers have a delicious, golden crunchy coating and cook really quickly in an air fryer. Serve with mash and peas, or pile into a lightly toasted bun with salad and tartare sauce.

2. Now stir eggs and beer in the bowl until a thin batter is formed. 3. Dip the fish fingers for half an hour, keep aside. You should be able to see the fish through the batter. 4. Heat oil and dip ...

And they live longer. Serve these fish fingers with onion soubise sauce. They both use extra virgin olive oil.

But Nigella Lawson has just introduced us to another way we can eat fish fingers, and people have a lot of strong thoughts over the recipe. On this week’s episode of Cook, Eat, Repeat ...

If you’re looking for an easy Monday night meal, Shivi is showing us how to make the most of freezer food with her ‘Easy from Freezy’ Fish Wraps with Peamolé! Shivi transforms fish fingers ...