Fish fingers

Arrange them in a single layer on a preheated tray and bake at 220 °C (200 °C fan) for about 12–15 minutes, turning halfway. They should be crisp and steaming hot all the way through; follow the pack’s timing if it differs.

Yes. Put frozen fish fingers in a single layer and air-fry at 200 °C for about 10–12 minutes, turning halfway, until crisp and piping hot. Cook in batches rather than crowding the basket.

Cool cooked fish fingers promptly, refrigerate them in a covered container and eat within two days. Reheat until piping hot throughout, and don’t reheat them more than once.

Serve them with chips or peas, or tuck them into buttered bread with tartare sauce and lettuce for a fish finger sandwich. A squeeze of lemon cuts through the crisp coating.

Yes, though fish fingers are smaller and cook faster. Breaded fish contains 163 kcal and 11 g protein per 100 g, compared with 194 kcal and 13 g protein per 100 g in fish fingers.

They are usually made from fish that has been cooked or partly cooked before coating, but they should still be cooked as directed. Don’t eat them cold straight from the freezer; cook them until piping hot.

Yes. Fish fingers contain fish, and their crumb may also contain wheat or other ingredients that can trigger allergies. If you’re cooking for someone with an allergy, check the ingredient and allergen information and avoid cross-contamination.