Mock fishfingers

Bring 1,25 litres (5 c) water and salt to the boil. Mix the remaining water with the mealie meal to form a smooth paste and add to the boiling water while stirring continuously. Cook until done, about 15 minutes. Cool slightly, then stir the minced fish, garlic and parsley into the cooled porridge mixture. Turn into an oven pan and cool completely until set. Cut into long fingers or squares.
Mix the cake flour, breadcrumbs and chilli bite mixture and set aside. Whisk the milk and egg together. Dip the fish fingers in the milk mixture, then in the flour mixture. Fry in oil until golden brown. Serve with tomato sauce.
Makes 33 fingers.