Cut the fish fillets into 5cm long strips that are about 1cm thick. Place in to the fridge until needed if preparing earlier as I did.

Make the bread crumbing station by using 3 bowls. The first one to have the flour, second the egg and milk mixed together and finally the third with breadcrumbs. Season the flour well and you’re ready to go.

Take the fish from the fridge and then gently place a couple in to the flour until coated, then the egg and then in to the breadcrumbs. Repeat for the remaining fish fingers and place in to the fridge until required.

Heat your fat fryer or pan with the oil until it reaches a 170ºC. If you do not have a thermometer to test the heat then you can use a small piece of bread. Place the bread in to the hot oil. If it fizzes quickly and lightly browns then the oil is just right. Adjust accordingly until you are at this temperature.

Place a few fish fingers in to the oil at a time and cook for 3-4 minutes until golden brown, remove and place on to some kitchen paper to absorb any excess oil.

Serve straight away with some homemade tartare sauce and a good piece of fresh lemon.