Fish tacos

40g panko breadcrumbs

1 tsp smoked paprika

1 tsp garlic granules

salt

pepper 

1 egg

300g fresh cod or haddock fillets, cut into goujons

6–7 sprays of rapeseed oil

For the sauce:

3 tbsp lighter than light mayo

1 tsp yellow American mustard

1 pickled gherkin, finely chopped

1 tsp pickle juice from the gherkin jar

1 garlic clove, finely minced

juice of ½ a lime

To build the tacos:

4–6 small wholemeal wraps

Shredded lettuce

1 red onion, halved then finely sliced into half moons

1 large tomato, diced

3-4 tbsp tinned sweetcorn

1 radish, finely sliced

fresh coriander (optional)