Fish Fingers – Serves 2+2 children (5 mins prep, 10 mins cook)

• 6 tbsp. olive oil
• 3 no. white fish fillets, approx. 350g (cod, haddock, pollock), skinless and boneless
• 1 egg
• 100g fine cornmeal (polenta)
• 10g desiccated coconut
• 20g ground almonds
• 1 tsp mixed herbs
• 1 tsp turmeric
• 1 tsp paprika

1. Cut the fish into finger sized pieces.
2. Beat the egg in a shallow dish.
3. Mix the cornmeal, ground almonds, turmeric, paprika and mixed herbs together
4. Dip the fish fingers into the egg mixture, then roll them in the cornmeal mix (set aside)
5. Heat the oil in a frying pan and when hot add the fish pieces.
6. Cook for approximately 5 minutes and then turn over.
7. Cook for a further 5 minutes until golden and cooked through.