Ingredients

• 2 flathead fish tails, cut into smaller ‘fingers’
• 1⁄2 cup of plain flour
• 2 eggs, lightly beaten
• 1 cup of breadcrumbs
• 1⁄4 cup of pecorino cheese, finely grated
• A little extra virgin olive oil, for frying

Directions

Using a separate bowl for each, place flour in one, beaten egg in another and combined breadcrumbs/pecorino cheese in the third.

One by one, coat lightly each flathead fish finger with the flour, then dip into the egg, then finish coating firmly with breadcrumb mixture.

Using a non-stick frying pan, heat oil over medium heat. Add fish fingers to pan and cook around 2 minutes on each side, or until golden brown and crunchy. The fish fingers will need to be turned with a spatula.

Once fish fingers are cooked, place on absorbent paper towel.

These are really good with peas and mashed potatoes.