Cornflake Coated Fish Fingers
Use any fish which is high in Omega-3 oils like mackerel, haddock, salmon or tuna
2 deboned/deskinned fillets of hake – defrosted
1 Cup of Cornflakes – crushed
1 Egg - beaten
½ cup milk
Cut the fillets into strips aiming to keep their ‘form’
Dip the fish into the milk, then the egg and then the plate of crumbs.
Heat a small amount of coconut oil in a pan until hot.
Fry the strips in the oil, until golden and the fish flakes. Serve warm with chips and peas