Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes


  • 500g cod
  • 200g bread crumbs
  • 50g flour
  • 2 eggs, mixed in a bowl with a splash of milk
  • Sea salt
  • Wedge of lemon
  • Sunflower cil for shallow frying


  • 1 egg yolk
  • 1tblsp dijon mustard
  • 1tblsp white wine vinegar
  • 300ml plain oil
  • 10g capers, drained and chopped
  • 10g gherkins, drained and chopped
  • 1/2 lemon, juice and zest
  • Handful parsley, chopped

Fine herb salad:

  • Handful parsley
  • Handful dill
  • Handful Coriander
  • Olive oil and salt to taste 


  1. Portion the cod into long strips, about the size of your longest finger
  2. Sprinkle salt on the fish and leave in the fridge for 15mins
  3. After 15mins, remove the fish and dry on a cloth.
  4. Now coat your fish in flour, followed by egg wash and then breadcrumbs, repeat the process again.
  5. Pour the oil into a pan and place over a medium heat
  6. Lay the fish fingers into the pan, away from your body.
  7. Cook for 2mins on each side until golden brown, remove and season.
  8. To make the sauce, blend the egg yolk, mustard, vinegar in a bowl, slowly add the oil while blending until a thick mayonnaise is formed.
  9. Fold the capers, gherkins, parsley and lemon through the sauce and serve alongside the fish fingers.
  10. Gently pick the leaves and thick stalks off the herbs and place in a bowl. be careful to avoid any thick stems which are unpleasant to eat. Lightly dress them in some olive oil and sea salt.