Crunchy crusted cod strips

Serves 4

125g peanuts, finely chopped 2 tbsp vegetable oil, plus extra for greasing 600g cod fillets, skin removed 2 tbsp cornflour 2 eggs 75g breadcrumbs 1kg Maris Piper potatoes 200g mayonnaise 2 tbsp chopped fresh dill, plus sprigs to garnish 2 gherkins, chopped zest and juice of ½ a lemon sea salt and black pepper peas, to serve Preheat the oven to 200°C/180°C fan/gas mark 6 and grease both oven trays. Cut the cod into 16 equal strips, place on a plate and dust with the cornflour until completely covered. In a bowl, whisk 1 egg, then add the cod and cover thoroughly.

In another bowl, mix together the peanuts and breadcrumbs, and season with salt and pepper. Transfer the cod strips from the egg and coat them so they are completely covered by the breadcrumb mixture. Place the strips on a plate and chill until needed.

Cut the potatoes lengthways into wedges and place them in a large pan of cold water. Bring the pan to the boil, then simmer for 5 mins. Drain and refresh with cold water. Place the wedges on one of the prepared trays, then brush with the vegetable oil. Bake in the oven for 10 mins, then turn the wedges over with a fish slice. Arrange the cod strips on the other oven tray, and bake both the wedges and cod for 20 mins until they are golden, and the fish is cooked thoroughly.

In the meantime, to make the tartare sauce, place the remaining egg in a small saucepan and cover with boiling water. Simmer for 8 mins, then drain and rest in cold water until cold. Shell, then chop the egg and place it in a small pot. Mix in the mayonnaise, dill, gherkins and lemon zest and juice. Season with pepper.

Serve the cod strips and wedges with the peas and tartare sauce, garnished with the dill sprigs.