400g| 14oz skinless firm white fishsliced into strips
Salt and pepper
pinchchilli powder or seasoning of your choice
Make the tartar sauce. Put all the ingredients in a food processor and blitz for a few seconds until combined. Alternatively finely chop the pickles, capers and dill and mix with the mayonnaise and lemon juice.
Put the egg, flour and Panko on three separate plates.
Add salt, pepper and seasoning of your choice to the breadcrumbs.
Coat each fish strip with the flour, then dip into the egg and finally thoroughly coat with the Panko.
Fill the measuring cup to level 4 with rapeseed oil and add to the Multifry bowl (first remove the paddle which is not needed in this recipe).
Arrange the fish on the bowl making sure they are not overlapping.
Set the timer to 8 minutes. Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on.
When the timer beeps, open the cover and carefully flip each strip over using tongs. Start the timer again and cook for a further 8 minutes or until the fish fingers are golden.
Serve with the tartar sauce and quartered lemons on the side.
Frying method In the absence of a Multifry you can fry these – you will need enough rapeseed oil to fill a deep-fat fryer or a deep-sided frying pan. Fill large frying pan (or deep fat fryer) 3/4 of the way with canola oil and heat to 190C (375F). Fry the fish fingers for a couple of minutes until golden. You will need to do this in batches so that the oil temperature doesn't drop too rapidly. Drain on kitchen towels before serving.