Fish Fingers, cut from fillet (8)

A fillet is not one thing. The thick loin above the spine is an even thickness and cooks evenly. The thin tail cooks in half the time, so the two get cut apart at the counter rather than sold as one piece.

The tail is what these are. Floured, egg washed, rolled in panko by hand and frozen at the shop in Barnes.

Cod, haddock or hake, depending on what is being cut that week. The species is named on every pack.

Cook from frozen. Do not thaw them first.

• Heat the oven to 200C, or 180C fan.
• Lay the fingers in a single layer on a lightly oiled tray. Give them room or they steam.
• Bake for about eighteen to twenty minutes, turning them once halfway, until the crumb is deep gold.
• Check the centre is piping hot all the way through before you serve them.

They shallow fry too. Four or five minutes a side in a little oil over a medium heat, and check the centre the same way.

Times are a guide. Ovens vary, so go by the colour of the crumb and the heat of the middle.

The fish finger sandwich

You need: four fish fingers, two slices of soft white bread, butter, a spoonful of tartare sauce, a squeeze of lemon.

1. Cook the fingers from frozen until the crumb is deep gold.
2. Butter the bread properly and right to the edges.
3. Spread tartare on one slice. Lay the fingers side by side so every bite gets one.
4. Squeeze over the lemon, close it, press it down and cut it in half.

For a plate rather than a sandwich, serve them with mushy peas and a wedge of lemon.

Arrives frozen. Get it into the freezer as soon as it lands.

Keep it frozen at minus 18C and use it by the date on the pack.

Cook straight from frozen. Once thawed, do not refreeze.

Allergens: wheat, gluten, egg and fish. The full ingredient list is on the pack.