Fish Fingers with Garlic Mayo

8 pieces fresh haddock, hake or pollock cut into fingers 11.5 x 3cm (4 1/2 x 1 1/4 inch) approximately

salt and freshly ground black pepper

white flour, seasoned well with salt, freshly ground pepper and a little cayenne or smoked paprika (optional)

For the egg wash:

2-3 beaten free-range, organic eggs and a little milk

panko or dried white breadcrumbs

To serve:

crunchy little gem lettuce leaves

For the garlic mayo:

225g (8oz) homemade mayonnaise

1-4 crushed garlic cloves (depending on size)