Wash the fish and pat dry with kitchen paper. Cut each fillet into 3 wide fingers.
Break the egg into a bowl and beat lightly with a fork.
each piece of fish with flour, dusting off any excess. Dip the floured fish into the . Then roll the fish pieces into the flour mix again.
Warm the oil in a frying pan. Add the fish fingers and fry for 3 minutes on each side.
Serve with wedges.
Notes from the cook
- A fast fish dish that's easy and good for you.
- Freeze these fish fingers at the end of stage 3 for up to 2 months. They can be grilled straight from frozen. Grill under a hot grill for 5-7 minutes on each side until golden.