Fancy Fish Fingers
- 2 eggs, lightly beaten
- 2 tablespoons milk
- 1/2 cup breadcrumbs
- 1/2 cup parmesan, finely grated
- 4 firm white fish fillets, sliced into fingers (all bones removed with tweezers)
- 1/4 cup vegetable oil
- tomato chutney, to serve
In a small bowl, whisk together eggs and milk lightly. Mix together the breadcrumbs and parmesan and place on a plate.
Dip the fish fingers into the eggs and milk combination then dredge into the crumbs and parmesan. Place all the fingers onto a plate and bring a large non-stick frying pan to a low to medium heat, then add oil.
Fry the fingers gently in batches in the oil until golden on all sides.
Remove the fingers when cooked and place on a plate lined with paper towels to drain.
Serve immediately with chutney.