Baked Fish Fingers

Instructions

1. Prepare the fish
   Pat the fish fillets dry with paper towels. Cut them into even-sized strips about 1cm thick and 7-8cm long. Season lightly with salt and pepper.
2. Set up the coating station
   Place the seasoned flour on one plate. Pour the beaten eggs into a shallow bowl. On another plate, mix the panko breadcrumbs with the Parmesan (if using), paprika, and dried herbs.
3. Coat the fish strips
   Dip each fish strip first into the flour, shaking off any excess. Then dip into the beaten egg, allowing any excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
4. Prepare for baking
   Preheat the oven to 200°C (180°C fan/gas mark 6). Line a baking tray with parchment paper and drizzle with half the olive oil. Arrange the coated fish fingers on the tray, leaving space between each one.
5. Bake the fish fingers
   Drizzle the remaining olive oil over the fish fingers. Bake in the preheated oven for 18-20 minutes, turning halfway through cooking time, until golden brown and crispy on the outside and the fish is cooked through and flakes easily.
6. Serve
   Remove from the oven and allow to cool slightly for 2 minutes. Serve hot with lemon wedges, tartar sauce, ketchup, or your favorite dipping sauce. They pair perfectly with chips (fries), a fresh salad, or peas.