Start heating the oil in a wok or frying pan.
In a bowl, toss the fish with the teaspoonful of salt and quarter teaspoonful of pepper.
In another bowl, mix the starch, herbs and chili flakes with just enough iced water to form a mixture with the consistency of pancake batter.
In a small bowl, stir together the mustard, honey and just enough salt to create a good balance. How much salt is a matter of personal preference so I’ll leave that to you.
Test the temperature of the oil by dropping in about a teaspoonful or so of the batter. If the batter does not float within ten seconds, the oil isn’t hot enough. If the batter turns dark brown within five seconds or so, the oil is too hot. Make the necessary adjustments before you start frying your fish. If the oil isn’t hot enough, the fish fingers will soak up the oil and they will be greasy.
Dip each piece of fish in the batter and fry in hot oil. Do this in batches to prevent the fish pieces from bumping each other (you don’t want them sticking to each other) and also to prevent the temperature of the oil from dropping drastically.
Drain the fish fingers on a stack of paper towels as they cook. Fry the next batch, and so on and so forth, until all the fish fingers are cooked.
Serve the fish fingers immediately with the honey-mustard sauce on the side.