Crispy Batter Fish Fingers

What is it?

Batter-coated fish fingers, frozen and ready to cook from the freezer in about fifteen minutes. Compared with the usual breaded fish fingers in the same range, these use a light batter instead of breadcrumbs, so the outside bakes up thinner and crisper with a slightly different crunch. Inside, you've got white fish in neat finger shapes, designed for oven cooking or air frying, then served once the coating has turned golden. The batter clings tightly to the fish rather than forming a thick shell, which means the ratio of coating to filling stays balanced. Serve them with chips and mushy peas, in a sandwich with tartare sauce, or just on their own as a quick snack.