500g white fish fillet, skinned (pollock is perfect)
4 sprigs of dill, leaves only
100g panko breadcrumbs
4tbsp plain flour
2 free-range eggs, beaten
Sunflower oil, for frying
Knob of butter
Salt and freshly ground black pepper
Slice the fish into chunky fish finger shapes, down the fillet and sprinkle with salt, then cover and place in the fridge for 20-30 minutes.
Finely chop the dill and mix with the breadcrumbs in a shallow bowl. Put the flour into another shallow bowl and season. Put the beaten eggs into a third bowl.
Using kitchen paper, rub any excess salt off the fish. Dust it in flour and shake off any excess, then dip in the egg, making sure all sides are coated. Allow any excess to drip off, then cover in the dill breadcrumbs. Roll the fish between your hands before cooking to get rid of hard edges.
Place a large heavy-based frying pan over a medium-high heat and add enough sunflower oil to lightly coat the bottom. When hot, shallow-fry the fish fingers on either side for three minutes. Add the butter towards the end to help the fish fingers crisp up and turn a deep golden colour.