Chop the parsley and put it in a bowl with the breadcrumbs, grated Parmesan and paprika. Season and mix thoroughly.
Whisk the egg in another bowl.
Sieve the flour into a third bowl.
Cut the fish into your ‘fingers’ – 8cm long x 2cm wide should do it.
Coat each finger in the flour, then dip it in the egg before coating it in the breadcrumb mix.
Shallow-fry for 1-2 minutes on each side or until golden brown. Or, oven bake on a non-stick tray at 210 °C / 410 °F for 7-10 minutes until golden brown.
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