Haddock Fish Fingers

These might be a bit more labour-intensive than reaching into the freezer for a packet of fish fingers, but they are far superior and well worth the extra effort. Kids love them, of course, but grown-ups do too, especially if you serve them with tartare sauce and classic mushy peas, or a simple salad and chips. I often serve them with a posh pea purée — made by simply blending a bag of frozen peas to a coarse purée. You can use pollack or any other firm white fish in place of haddock.