Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won’t be uniform in size, but that’s all part of their charm. I tend to cut the side lengthways about 3cm thick, then into chunks from that.
Sprinkle the flour across a plate. In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper.
Tear the bread into a food processor, grate in the cheese, add 2 tablespoons of oil, season with sea salt and black pepper, and whiz until you have breadcrumbs, then tip into a baking tray.
Turn each fish portion in the flour until evenly coated. Dip it in the egg mixture, letting any excess drip off, then turn it in the breadcrumbs until well coated all over. Transfer to a baking tray lined with greaseproof paper, layering them up between sheets of paper until all of the fish is coated.
Cook right away or freeze in the tray – once frozen, you can pop them into a tub or sandwich bags for easier storage.
To cook, place however many jumbo fish fingers you need on a roasting tray and cook in a preheated oven at 200°C/400°F/gas 6 for 15 minutes from fresh, or 20 minutes from frozen, or until golden and cooked through.
Join our mailing list to receive the latest news and updates from My Market Kitchen