Fish Fingers with oat and rye crust

Here'a a healthy way to eat an old favourite - serve up these fish fingers with mashed potato and lots of salad or steamed green vegetables, rather than the usual chips

Serves 4 children

350g haddock, or any firm white fish fillet, skinned
25g oat flakes
25g rye breadcrumbs
Salt and freshly ground pepper
1 medium egg
generous splash of olive oil
Splash of pumpkin seed oil (available from health food shops)

Preheat the oven to 160C/325F/gas 3

Cut the fish into strips a similar size to the well-known originals. Mix the oat fish cakes
and breadcrumbs in a bowl, then season lightly. Beat the egg in a wide bowl. Dip the fish fingers in the egg and roll in the oats and crumbs until completely coated. Heat the oils in a pan and gently fry the fish fingers on each side until the coating turns golden.

Transfer to a baking tray and place in the oven for 10 mins or so, until the fish is cooked through. Serve immediately.