85 g breadcrumbs
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
Salt and black pepper
600 g cod fillets, skinned, de-boned and sliced into 12 strips
1 egg, beaten
4 garlic cloves, finely chopped
4 egg yolks
2 tsp Dijon mustard
600 ml olive oil
3 tsp lemon juice
Homemade chips or wedges
1 To make the aïoli, put the garlic, egg yolks and Dijon mustard in a food processor. Blitz for a few seconds to combine.
2 Pour in the oil gradually while the food processor is still turned on to make a thick mayonnaise.
3 Add in the lemon juice, season with salt and pepper and stir. Remove to a bowl, cover and place in the fridge until needed.
4 Heat the oven to 200˚C/gas mark 6. Grease a baking sheet with the oil.
5 Add the breadcrumbs, cumin, coriander and paprika into a bowl and mix together with a fork. Season with salt and pepper.
6 One at a time, dip the fish strips into the egg, then toss them in the breadcrumbs to coat and place them on the baking tray.
7 Bake in the oven for 20 minutes, until golden. Serve with aïoli and some homemade chips or wedges.