Cornflake Coated Fish Fingers

 

 

Serves 4

Use any fish which is high in Omega-3 oils like mackerel, haddock, salmon or tuna

 

Ingredients

 

2 deboned/deskinned fillets of hake – defrosted

1 Cup of Cornflakes – crushed

1 Egg - beaten

½ cup milk

 

Method

1. Cut the fillets into strips aiming to keep their ‘form’

2. Dip the fish into the milk, then the egg and then the plate of crumbs.

3. Heat a small amount of coconut oil in a pan until hot.

4. Fry the strips in the oil, until golden and the fish flakes. Serve warm with chips and peas