You are going to love these, but not as much as the children. The fish is incredibly moist and the crumb is crunchy, a perfect flavour balance.

I have a large box of fish fingers stashed in my deep freeze and regularly pull them out for the children, just for convenience. However my giant fish fingers took me the whole of 10 minutes to prepare and the same to cook. They went down a storm, the children loved them and so did we.

My secret ingredient was the polenta, this fabulous grain is what gives the crumb base its crunch.

3 haddock or cod loin
1 lemon, zest
100g dried breadcrumbs
50g polenta grain
small bunch of parsley chopped
salt and pepper
2 eggs
1. To prepare the crumb mix, into a bowl tumble in the breadcrumbs, polenta, chopped parsley, lemon zest and salt and pepper. Stir and set aside.
2. Take your fish loins, remove the skin and cut into large chunks.
3. Crack the eggs into a bowl and whisk. Dip the fish into the egg mixture and then into the breadcrumbs. Press the fish into the crumbs and make sure it is completely covered.
4. Shallow fry with rapeseed oil in a frying pan. Then place onto kitchen towel to remove excess oil. A squeeze and spritz of fresh lemon on top, all you need now is ‘Large chips please’!!

Cooked and ready, homemade in minutes!!
Carmela x