For the cod goujons:

520g cod loin

150g pack of panko breadcrumbs

2 eggs

Plain flour

Seasoning

Sunflower oil

For the tartar sauce:

125 ml mayonnaise

1½ tablespoons of Dijon mustard

1 rounded tablespoon of creamed horseradish

1 shallot

1 tablespoon of flat leaf parsley

1 rounded tablespoon of capers (in brine not salted)

4 cornichons

To make the tartar sauce:

1. Finely dice the shallot.
2. Finely chop a handful of flat leaf parsley.
3. Roughly chop the capers and cornichons.
4. Mix together the mayonnaise, Dijon mustard and creamed horseradish and then stir in the shallot, parsley, capers and cornichons.
5. Place in the fridge until the goujons are ready to serve.

To make the cod goujons:

1. Cut the cod into long strips that are roughly 2cm wide.
2. Lay out 3 large plates (or bowls) and a baking tray.
3. Cover the first plate in a thin layer of flour.  Season with salt and pepper.
4. Break 2 eggs onto the second plate, and then whisk them with a fork until the white and yolk are combined.
5. Cover the final plate in a layer of panko breadcrumbs.
6. Take a strip of cod and coat it in the flour, then the egg and finally the panko breadcrumbs. Then place it onto the baking tray.
7. Repeat with each piece of cod, topping up the plates of flour and panko as required.
8. Once the cod goujons are ready, pour sunflower oil into a large frying pan to a depth of 1cm. 
9. Heat the oil over a medium heat until the oil is shimmering.  To test if the oil is hot enough, throw in a panko breadcrumb and if it sizzles and bubbles, the oil is ready.
10. Carefully place the goujons into the hot oil. laying them in the pan away from you to avoid splashing.  You may need two pans or to cook them in two batches.
11. Cook for 3-5 minutes on each side until golden brown.  If they start to burn, then slightly lower the heat.

Serve with chips, peas and the tartar sauce.