Breaded fish

Arrange the pieces in a single layer on a preheated tray and bake at 200 °C fan (220 °C conventional) for about 18–22 minutes, turning once. They’re ready when piping hot in the centre and the coating is crisp; thicker pieces may need longer.

Yes. Air-fry frozen pieces in a single layer at 200 °C for about 10–12 minutes, turning halfway, until crisp and piping hot throughout; larger pieces may need a few extra minutes.

Put it on a wire rack rather than a plate, so steam can escape from underneath. If you’re cooking several batches, keep them in a warm oven on the rack instead of stacking them.

Serve it with chips and peas for a classic fish-and-chips-style meal, or try boiled new potatoes, lemon and a crisp salad. Tartar sauce is a familiar accompaniment.

Put a hot, crisp piece in a soft roll with shredded lettuce and tartare sauce, or add sliced cucumber and a squeeze of lemon. Assemble it just before eating so the breading stays crisp.

Refrigerate leftovers in a covered container within two hours of cooking and eat them within two days. Reheat until piping hot throughout; an oven or air fryer helps restore the crisp coating.

Per 100 g, breaded fish has 293 kcal, compared with 197 kcal in battered fish. The coating and cooking method both affect the final amount.

They are very similar: breaded fish has 18 g of protein per 100 g, while battered fish has 16.9 g.