Nigel Barden served up a tasty plaice fish fingers with tartare Sauce on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 2 slices of white bread, salt, to season, 1 heaped tsp smoked paprika, 30g grated fresh Parmesan cheese, plain / all-purpose flour (as required), 1 egg gently beaten, vegetable oil, for frying, 2 whole plaice (each about 225g), skinned, filleted and sliced into finger-sized portions.

For the tartare Sauce: 100ml mayonnaise, ½ red onion, peeled and finely diced, 1tsp Dijon mustard, 15g capers and 15g cornichons, thinly sliced.