You don’t need to be a professional cook to make this finger-licking fish sauce ... 1 tablespoon tomato paste Start by ...

Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too.

These chunky fish fingers have a delicious, golden crunchy coating and cook really quickly in an air fryer. Serve with mash and peas, or pile into a lightly toasted bun with salad and tartare sauce.