MAKES 2 adults or 4 kid-sized portions
PREPARATION TIME 10 mnutes using pre-made Savoury Crumbs or 20 minutes from sratch
COOKING TIME 6 minutes


  • 250g/9oz thick fish fillet, such as salmon, cod, haddock, pollack or other white fish
  • 2 tbsp plain flour
  • 1 egg, lightly beaten
  • 75g (2.5oz /3/4 cup Savoury Crumbs (see below)
  • 2-3 tbsp olive oil
  • a pinch of sea salt (optional)


  • tortilla bread or wraps

choose any accompaniment, including: 

  • shredded lettuce or rocket
  • tomato salsa, hot pepper sauce, ketchup
  • mayonnaise (flavoured with garlic, lime or lemon juice), soured cream
  • sliced tomatoes
  • sliced avocado
  • guacamole


  1. Cut the fish into 12 finger shapes and season lightly with salt, if you like.
  2. Put the flour, egg and savoury crumbs into three separate medium-sized sandwich bags or shallow bowls. First, coat the fish fingers, a few at a time, in flour, then egg and finally turn gently in the crumbs so they are evenly coated. (The fish fingers can be prepared to this stage and kept in the fridge for a day or frozen for up to 3 months.)
  3. To cook, heat a frying pan over a medium heat and add the oil. If you plan on cooking just a few, use less oil. Once hot, add the fish fingers and cook for 2-3 minutes on each side until golden and cooked through. Alternatlively, if you have the oven on (for example, to cook some chips or potato wedges), lightly toss the fish fingers in the oil, put on a hot baking tray and cook for about 6 minutes until golden, turning halfway. (If cooking from frozen, add a couple of minutes on each side, and fry or bake until completely cooked through.)
  4. Once the fish fingers are cooked, either warm your tortillas in the microwave or lightly toast under the grill, then tailor-make your tortillas to everyone’s liking. Serve hot. 


Simply whizz 200g/7oz white bread (with or without the crust) to a fine crumb in a food processor. Add 50g / 1 3/4oz, 1/3 cup polenta or semolina and 50g / 1 3/4oz, 2/3 cup finely grated Parmesan cheese and put into one large or a few smaller freezer bags. You can also shake in other flavourings before you freeze, or just add before using, such as grated lemon, lime or orange zest, chopped herbs, finely chopped nuts, dried herbs, garam masala, paprika, chilli powder, Chinese five-spice, jerk or Cajun seasoning. When just frozen, shake the bag to break up the crumbs to they don’t stay frozen in a solid clump. 

By Jo Pratt

Extracted from Madhouse Cookbook by Jo Pratt text © (2013), published by Duncan Baird Publishers, London (£20 Hardback). From Madhouse Cookbook by Jo Pratt  © Commissioned Photography © Gareth Morgans/ Duncan Baird Publishers 2013

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