Fish Fingers

Ingredients :
75g butter, softened
1-2 tbsp finely chopped herbs (try mint, chives, parsley and basil)
1 egg
1 cup panko
2 tbsp grated Parmesan cheese
500g thick white fish fillet
3/4 cup plain flour, lightly seasoned
1/4 cup olive oil
1 lemon, cut into wedges
1 lemon (to serve)

Method:
In a small bowl mix together the butter and chopped herbs, cover and put in the fridge.

Break the egg into a shallow bowl, add 1 tablespoon of water and lightly season with salt and freshly ground black pepper. Beat with a fork until combined. In a separate bowl, mix the breadcrumbs with Parmesan cheese.

Cut the fish into bite sized pieces. One by one dip the fish pieces into the egg wash, then the flour, followed by the breadcrumbs.

Heat the olive oil in a large non-stick frying pan over medium high heat. Add the fish and cook until golden all over, about 4-5 minutes. Drain on paper towel.

Serve with corn coins or sweet potato wedges.

Source : Coles Baby Club Magazine Spring 2009