Homemade cod fish fingers with herby yogurt dip

Ingredients:

200g cod loin or fillets

10g cornflour (seasoned with garlic powder, paprika and dried parsley)

10ml oil

40g breadcrumbs

For herby yoghurt dip:

1 tub coconut yoghurt

Fresh mint chopped to taste

Fresh parsley to taste

Lemon juice

Black pepper

Grated cucumber

For the side:

4 small flat breads or pita breads

Lettuce, cucumber and plum tomatoes

Directions:

Season the cornflour with a pinch of garlic powder, paprika and dried parsley.

Prep the cod into roughly 8x 25g strips.

Mix the oil with a little cornflour to create an egg-like consistency.

Coat cod strips in seasoned cornflour, oil mixture and then breadcrumbs. Place on lined baking tray and bake in a hot oven (200c) for 20 minutes.

Pulse the ingredients for the dip in a food processor and serve with the fish fingers, warmed flatbread and a simple salad of lettuce, cucumber and tomato (not pictured).