Crisp spiced fish fingers

• chunky haddock↗300g g

  fillet

• cornflour↗2 tsp tsp
• polenta↗2 tsp tsp
• sunflower oil↗3 tbsp tbsp
• ½ red chilli

  finely sliced

• basil leaves↗12

  torn, plus a few extra leaves to serve

• soy sauce↗3 tbsp tbsp
• juice ½ lime

  plus lime wedges to serve

• Thai fragrant rice↗100g g

Step-by-step instructions

1. 1

   Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.

2. 2

   Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.

3. 3

   Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.

4. 4

   Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.