Fish Fingers

Cut the fish into little finger-sized pieces. Cover and set aside in the fridge.

Put the Rice Krispies, Parmesan and paprika in a food processor, and whiz to fine crumbs. Transfer to a plate and stir in salt and pepper to taste and the sesame seeds (if using).

Beat the egg in a bowl with a pinch of salt. Spread the flour out on a separate plate.

Toss three or four of the fish pieces in the flour, then dunk in the egg, and roll in the Krispie crumbs until well coated. Sit on a clean plate and continue with remaining fish.

Cook or freeze immediately. To freeze, lay the uncooked fish fingers on a baking sheet lined with cling film. Cover with cling film and freeze around 2 hours, until firm. Transfer to re-sealable plastic bags and cook as above, direct from frozen (the cooking time is the same). Not suitable for reheating.

To cook, heat the oil in a large frying pan and add the fish fingers. Fry for 1½ –2 minutes each side, until golden and cooked through. Transfer to a plate lined with kitchen paper and cool slightly before serving.