Ingredients

· 500 g ling

· 1 cup panko breadcrumbs

· 2 cups cornflakes

· ½ cup plain flour

· 2 eggs

· 1 teaspoon fennel seeds

· 1 teaspoon chilli flakes

· Sunflower oil to shallow fry

· Lemon wedges and green salad to serve

For Tartare Yoghurt:

· 1 Lebanese cucumber

· 1 cup Greek-style yoghurt

· 2 tablespoons dill

· Olive oil to drizzle

Method

Cut the ling into two-three cm thick slices. Combine the panko and cornflakes in a bowl, then place the flour and eggs in separate bowls and season each. 

Add fennel seeds and chilli flakes to the cornflake mixture. Coat each piece of fish in the flour, then the egg, and finally the cornflake mixture. 

Heat the oil in a frying pan over medium-high heat. In batches, cook the fish for two minutes per side or until golden and cooked through. 

For the tartare, combine all the ingredients, season and drizzle with oil. Serve the fish fingers with tartare, lemon wedges and green salad.