Fish fingers with tomato

200g white fish fillet such as cod and haddock (check for bones carefully)
One table spoon of tomato puree on a plate
Two table spoons of plain flour seasoned with pepper on a plate
One large egg beaten

Cut the fish into finger sized strips
Heat oil in a frying pan
Dip each strip of fish in the tomato, then the egg then the flour then place in hot pan. Cook all fingers for 10 minutes.
(break a large one in half to check fish is cooked all the way through).