As I sit on the couch feeling sorry for myself and nursing a sore throat, I’m contemplating what to make for dinner on this blustery and rainy autumn day. There’s only so much lemon, ginger and honey a gal can drink and I’ll have a hungry five year old to feed in a few hours.

What’s easy and will work for us all? I think back to recent classes at Wellington High and remember that my FFF (flash fish fingers) were a hit in the Tapas class. They tick all the boxes and I have most of the ingredients at hand. And, unlike the store bought option, they contain mainly fish.

I finish cooking the FFF with a little butter for flavour, but you can just use oil. And, if dill isn’t your thing, use parsley instead (I’m a big lover of dill and often use dill and parsley mixed).

This recipe feeds two – just increase quantities for more people.

What you’ll need

300g firm white fish fillet/s

Salt

Freshly ground black pepper

1/3 C plain flour

1 egg

Splash milk

80g panko crumbs

20g crushed cornflakes

2-3 Tbsp chopped dill (or parsley if you don’t have dill)

Zest of a lemon, finely chopped

Vegetable oil

1 Tbsp butter

To serve: lemon

To make them

Chop the fish into similar size ‘fish fingers’. Cover and pop in to the fridge for 20 minutes (or longer).

Season the flour with salt and pepper and put on to a disposable kitchen towel or in to a bowl. Lightly beat the egg and a splash of milk in a bowl.

Mix together the crumbs, cornflakes, dill, lemon zest together. Put the crumb mixture into another cereal bowl or even in a plastic bag.

Sprinkle the fish lightly with salt, then dust in flour and shake off excess. Dip in the egg wash then through the crumb.

Cover the bottom of a fry pan with oil and heat. When oil is hot, add the fish fingers. Cook on side one for around three minutes, then turn over. Add a tablespoon of butter and cook the second side for two-three minutes until golden and cooked through.

Drain the fish fingers on disposable kitchen towels. Season with salt and serve with lemon wedges.

I’ll be surprised if those you feed don’t like these – they are usually a winner with everyone (especially if you rustle up some home-made agria fries to go with them).