From Anna Karmel’s “Top 100 Finger Foods”
1. Cut the fish into little finger-sized pieces. Cover and set aside in the fridge.
2. Put the Rice Krispies, Parmesan and paprika in a food processor, and whiz to fine crumbs. Transfer to a place and stir in salt and pepper to taste and the sesame seeds (if using.)
3. Beat the egg in a bowl with a pinch of salt. Spread the flour out on a separate plate.
4. Toss three or four of the fish pieces in the flour then dunk in the gg and roll in the Krispie crumbs until well coated. Sit on a clean plate and continue with remaining fish.
Cook immediately or freeze (on a baking sheet lined with cling film; freeze for 2 hours until firm; transfer to plastic bags; cook direct from frozen – the cooking time is the same.
5. Heat the oil in a large frying pan and add the fish fingers. Fry for 1.5 – 2 minutes each side, until golden an cooked through. Transfer to a plate lined with kitchen paper to cool slightly before serving.
Makes 6-8 portions.