Sandra Foodlux

Ingredients
olive oil
450 g lemon sole fillets , skinned, from sustainable sources
50 g plain flour
2 large free-range eggs
1 tablespoons sweet smoked paprika
2 large handfuls breadcrumbs

Method
Preheat the oven to 220ºC/gas 7, then lightly oil a baking tray.
Cut the fish into finger-width strips. Season the flour and place it on a plate. Crack the eggs into a shallow bowl, and lightly beat. Mix the paprika with the breadcrumbs on another plate.
Coat the fish goujons with the seasoned flour, dipping them in the eggs, then coating with the breadcrumbs.
Place them on the oiled tray and bake for 10 to 15 minutes, until golden. Serve with tartare sauce, aïoli or ketchup.

Ingredients
600g / 1.2lb white fish fillets , patted dry (Note 1)
Oil spray (olive oil or any plain)
CRUMB
1 1/2 cups (75g) panko breadcrumbs (Note 2)
1/4 cup (25g) parmesan
2 tsp paprika , optional
1/2 tsp salt and pepper , each
BATTER
1 egg
1 tbsp mayonnaise
2 tbsp flour
1/4 tsp salt and pepper , each
SERVING
Tartare sauce or other seafood dipping sauce
Lemon wedgesFinely chopped chives or parsley , garnish (optional)
Instructions

Preheat oven to 180°C / 350°F.
CRUMBING:
Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
Batter: Mix Batter ingredients in a separate bowl.
Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5" (they shink 30% in length).
Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice - see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.