Cut the fish into 7.5cm (3in) strips, 2.5cm (1in) wide. Season the flour on a plate. Beat the eggs with a pinch of salt. Put the breadcrumbs in a bowl.

Pat the fish dry and dust with seasoned flour. Shake off ¬excess flour. BATTER Mix the flour, cornflour, baking powder and salt. Blend the egg, beer and melted Stork Bake and quickly stir into the ...

When the chips have 15 minutes to go, add the tray of fish fingers to the oven until golden and cooked through (cook them for 20 minutes if cooking straight from frozen).