Fish Fingers

serves 4 - 6

• 1 and 1/2 pounds of cod fillets
• 1 egg
• 1/2 cup of heavy cream
• 1/4 teaspoon of salt
• 1 dash of pepper
• 1 and 1/2 cups of seasoned bread crumbs
• 1 cup of flour
• 1/3 cup of vegetable oil
• 1 lemon

In a bowl, beat the egg, cream, and salt, and pepper to taste.

Cut fish into 4- by 1-inch sticks. Lightly coat the fish with flour, then dip into the egg wash, then roll into the bread crumbs.

Heat the oil in a large skillet over medium-high heat. Add the fish and cook until golden, about 3 minutes on each side.

Remove the fish from the pan and drain on a paper-towel-lined dish.

Serve with lemon wedges (and tartar sauce or ketchup).