• 2 medium eggs, beaten
  • 100g plain flour, well seasoned
  • 2 tsp paprika (not smoked)
  • 1 tbsp English mustard powder
  • 1 tbsp garlic granules
  • 1 tsp cayenne pepper
  • 1 tsp ground turmeric
  • 500g cod loin, cut into 2-3cm chunks
  • for deep-frying vegetable oil
  • 4 hot dog buns


  • 3 tbsp mayonnaise
  • 1 lime, zested, 1⁄2 juiced
  • 1 tbsp rose harissa


  • ¼ onion, finely diced
  • 1 tomato, finely chopped
  • 1⁄4 a small bunch dill, chopped
  • a drizzle olive oil
  • ½ tsp caster sugar


  • STEP 1

    In a small bowl, mix the mayo with the lime zest and juice, harissa and some seasoning.

  • STEP 2

    To make the relish, combine the onion, tomato and dill on a chopping board by running your knife through them until they blend together. Put into a bowl, add a drizzle of olive oil, then the sugar and season well.

  • STEP 3

    Pour the beaten eggs into a small, shallow bowl, and the flour mixed with all the spices into another. Coat each piece of fish in the flour, shaking off any excess, then dip into the egg mixture and then back into the flour again, ensuring each piece is well coated. Repeat with the remaining pieces.

  • STEP 4

    Fill a deep pan no more than 1/3 full with vegetable oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the fish pieces, in batches, for 2 minutes until the batter is really crisp and deep golden, then drain on kitchen paper.

  • STEP 5

    To serve, fill each bun with pieces of fish, drizzle over some harissa-lime mayo and top with relish.


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