1. Place the gluten free cornflakes in a food processor or a mini electric chopper (or place in a plastic bag and crush with a rolling pin for a more manual approach!) and blitz until slightly coarse but the flakes are mostly fine.

2. Stir the paprika, coriander, cayenne, black pepper and salt through the blitzed cornflakes. Pour into a bowl and set aside.

3. Crack your egg into another bowl and beat with a fork.

4. Cut your fish fillets into fingers, I found using smaller pieces such as cod loin, gives a nice chunky fish finger. I cut each piece into 3 fingers - go vertical to the line down the middle, this way they don't fall apart as much.

5. Dip one of the fingers in the egg, toss to coat, then dip into the cornflakes, turn over to coat each side. Repeat with each finger.

6. To cook in an air fryer (the best way as they come out crispier) place a bit of greaseproof paper in the bottom so they don't stick and then place the fish fingers on top. Set to 180c and cook for 10-12 mins, you shouldn't need to flip over but can at the half way point if you like.

Alternatively, to cook in the oven, place on a baking tray and place in an oven pre-heated to gas mark 6/200c and bake for around 15 mins until golden brown and cooked through.

7. To serve there are multiple options - I love them in a gluten free pitta bread with iceberg lettuce and mayonnaise, or make a sandwich with gluten free bread and tartare sauce, or why not serve with chips and baked beans!