• 150 ml (¼ pint) sunflower oil
  • 200 g (7 oz) cod or haddock loins
  • 25 g (1 oz) cornflour
  • 1 egg, beaten
  • 100 g (3½ oz) dried panko (Japanese breadcrumbs)
  • salt and pepper
  • lemon wedges, to serve
  • 50 g (2 oz) mayonnaise
  • ½ teaspoon wasabi paste

Cut the fish into 1 cm (½ inch) strips and season to taste. Place the cornflour, egg and breadcrumbs in 3 separate shallow bowls, then dip the fish pieces first in the cornflour, then in the egg, and finally in the breadcrumbs to coat them and spread out on a large plate or baking sheet.

Meanwhile, heat the oil in a deep fat fryer or deep, heavy-based saucepan to 180˚C (350˚F), or until a cube of bread browns in 15 seconds.

Cook the fish in the hot oil for 3–4 minutes until golden brown, then remove with a slotted spoon and drain on kitchen paper. Mix the mayonnaise with the wasabi. Serve the crispy fish immediately with the spicy mayonnaise and some lemon wedges.

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