Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.

Freeze the fish fingers so you can have this tea time family favourite as quick as a flash. Serve with frozen peas ... Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles ...

Shiny sardines with plenty of fat await you in your local grocery store’s fish section ... Cook in the same way as the breaded and pan-fried sardines. Serve with lemon and black pepper.