Home-made fish fingers

   Fish fingers, Chicken fingers, whatever fingers, I love all the fingers even more so when they are home-made. I particularly like how it's all crispy on the outside yet tender inside. I will give two recipes for fish fingers; other than a slight difference in tastes, the end results are the same.

Recipe 1
What you need :
Fishs fillet
Milk
Salt
Paprika
Corn flakes
Flour
Oil

Method :
Cut fish into thin strips about an inch wide and finger length. To get the right shape, you should cut the fish when it is still frozen. Pour milk into a bowl, add Paprika and salt in the milk, stir, marinate the fish strips in the milk marinade keeping it in the fridge  for 8 hours. After 8 hours, remove from fridge, dip the fish individually in flour then roll  them over in crumbled corn flakes. Set a fry pan on the fire to heat, add vegetable oil and let heat well, gently set the fish in the pan and fry till all sides are golden which shouldn't take more than  6 minutes. Remove from heat, lay them on a paper towel to drain excess oil and serve.

Recipe 2
What you need :
Fish fillet
Thick cream
Salt
Pepper
Egg
Bread - crumbs
Oil

Method :
Cut fish same as in recipe 1, in a bowl, add thick cream, one egg, salt, pepper and whisk them till they're properly mixed. Coat the fish individually in flour, using 2 forks, pick up the fish and dip in the cream and egg mixture, roll the fish over in bread - crumbs and fry as in recipe 1,drain on paper towel and serve.
  The above recipes make great accompaniments to mashed potatoes and boiled potatoes with melted butter on it.
Tip: If you prefer to have it spicier, mix in some dry spices in the flour you'll be using.