Start by chopping your fish into fingers, not too large otherwise they won't cook through and the breadcrumbs will brown. Ours are about the width and length of one and a half index fingers.
Set up your dredging station. You'll need a bowl each of your flour, egg and breadcrumbs. Pop a heavy-bottomed pan on the hob and heat to medium-hot. Add the oil and heat.
Dredge your fish fingers first in flour, then the egg, then cover well in the breadcrumbs (use your fingers to pat them down to get all over them). Pop each fish finger on a plate as you finish.
When your oil is hot, lay the fish fingers in the pan. Turn them regularly and cook until golden brown all over - don't burn them!
In a wrap pop either your mayonnaise or tartare sauce and salad filling. Add the fish fingers as soon as they're cooked and enjoy straight away.