• Try blitzing garlic and fresh or dried herbs like rosemary, oregano or thyme into your crumbs.
• Finely grating in a little lemon zest will add a lovely fresh flavour.
• A small handful of porridge oats will add great texture.
• Chuck in some nuts for extra nutritional benefit, think almonds, cashews or pine nuts.
• A couple of anchovy fillets would be delicious.
• Add a sprinkling of dried red chilli flakes if you like a bit of heat.

Place the fish fingers in the air-fryer* in a single layer and cook at 200°C for 8 minutes, or until cooked through (you may need to do this in batches). If your air-fryer has a basket rather than shelves, you should turn the fish fingers over halfway through cooking.

*Tested in a 4.2-litre air-fryer. All air-fryers are different, so results may vary.

• You can apply this breadcrumbing principle to other fresh or frozen fish (if using frozen, don’t refreeze, cook right away), prawns, chicken and veg.
• I’ve made fresh breadcrumbs here, but if you have stale ones feel free to use them, whatever you have to hand.

Super-tasty served with oven-baked potato wedges and salad or steamed veg, or stuffed into a wholemeal bap with a spoonful of smashed peas and a dollop of tartare sauce.