Fish Fingers

1. Fish -I've used Ling - the long shape makes it ideal for cutting into fish finger batons.Virtually any fish fillets will work here except leanfish that dries out easily, such as swordfish, kingfish, bonito and tuna.

Other popular fish that will work well include: tilapia, ling, cod, basa, catfish, barramundi, bream, snapper, John dory / Silver dory.

Frozen fish works fine - thaw completely, pat dry then use per recipe. Any frozen white fish from grocery store should be fine - they always sell great all rounders.

2.Panko breadcrumbs - larger pieces than normal breadcrumbs which creates a really nice extra crunchy coating. Pretty common nowadays, found in the Asian section of supermarkets here in Australia. Can sub with normal breadcrumbs, but measure using cups not weight.

3. Sauces:

Classic -Tartare Sauce which you will find in this recipealong with Thousand Island, Marie Rose and the RecipeTin Family Favourite seafood dipping sauce.All these go equally well with Fish Fingers. Quick sauces: Quick creamy lemon - mix together mayo, sour cream or yogurt (or a combo of these) with a squeeze of lemon juice; Pink sauce - Ketchup and/or Sriracha with mayo, sour cream or yogurt (or any combo of these); Ketchup and/or mustard!

The breadcrumb coating is nicely flavoured, so you don't need a ton of flavour in the sauce. You just want something wet. Even a squeeze of fresh lemon juice would suffice here!

4. Storage -either bake immediately once assembled OR freeze immediately raw then bake from frozen, 15 min. Cooked fish fingers don't keep that well because crumb goes soggy and because they are so small, they don't reheat well in the oven (inside tends to dry out).

5. Nutrition per serving, excluding dipping sauce. Takes into account leftover breadcrumb mixture about 1/2 cup (sounds like a waste but hard to coat properly if you use too little).