Crispy fish dippers & lime mayo

These little breaded fish bites take next-to-no time to make, and, as a variation on fish fingers, most kids love them. The recipe is easily scaled up to feed more people.

Serves 2 

2 skinless and boneless white fish fillets
1 egg
1 small bowl of gluten-free breadcrumbs
salt and pepper (plus coarse sea salt to serve)
rapeseed oil
1 lime
mayo (recipe here or use gluten-free shop-bought)

Takes 15 minutes 

1. Show the kids how to use kitchen scissors to snip the fish into bite-sized pieces. The smaller you cut them, the quicker they will cook through. Make sure the kids know to wash their hands after touching raw fish.

2. Show them how to crack the egg and beat it with a fork in a shallow bowl. Pop your breadcrumbs in a second shallow bowl and season them generously with salt and pepper.

3. Add the fish to the egg, stir to ensure it is all coated, then get the kids to pour in the breadcrumbs. Give the bowl a good shake so that all the crumbs stick to the fish.

4. Heat a glug of rapeseed oil in a large frying pan over a medium heat then add the fish and cook for about 10 minutes, turning with tongs, until golden brown and cooked through.

5. While the fish is cooking, quickly zest the lime and stir into a good dollop of mayo for dipping. Cut the lime in wedges to squeeze over the fish too, if you like. Serve sprinkled with a little extra coarse sea salt.