Freshly made fish fingers and snitzel

The best fish for Fish Fingers is Percha (that horrible one from Lake Victoria, see scary 'Darwin's Nightmare' documantary) - its firm and fleshy and doesnt crumble. It's also cheap.

• Cut into fish finger size fingers. 
• Get 3 plates: one with flour, one with beaten egg, one with crumbs. Do the 'conveyer belt' thing: roll in flour, dip in egg, roll in crumbs. 
• Shallow fry until golden each side (careful the egg tends to burn easily).

You can also make Snitzel in a similar way (my Greek yaya used to make this for me when I was little, even though I suppose it must be German by the name).

• Tenderise fillets of chicken or pork by covering in clingfilm and bashing with a rolling pin.
• Do conveyor belt thing.
• Shallow fry.

Total comfort food!

XZ.