Fish sticks in hot dogs

• cod↗300-400g skinless and boneless g

  or pollock, cut into 4 large fish sticks

• plain flour↗25g g
• egg↗1

  beaten

• panko breadcrumbs↗100g g
• sunflower oil↗

  for frying

• capers↗1

  finely chopped

• mayonnaise↗4 tbsp tbsp
• lemon juice1 tbsp tbsp

  and lemon wedges for serving

• brioche buns for hot dogs↗4
• iceberg lettuce↗½

  grated

Step-by-step instructions

1. 1

   If you have time, lightly season the fish with coarse sea salt an hour before breading, then cover and chill so it becomes firmer. Place the flour mixed with a little salt and pepper in a shallow bowl, and the beaten egg and panko breadcrumbs in two other bowls. Working in batches, first coat the fish in the seasoned flour, shake off excess, dip in the egg, then in the panko breadcrumbs, after which place the ready fish sticks on a plate. You can prepare them a day ahead and store in the refrigerator overnight.

2. 2

   If you are using a pan, pour enough oil into a large pan to cover the bottom. Heat the oil over medium‑high heat, then fry the fish sticks in batches until golden on both sides and cooked through (about 3‑4 minutes per side). Drain them on paper towels, season with sea salt and transfer to a low‑heat oven to keep warm while you prepare the sauce.

3. 3

   If you are using an air fryer, preheat it to 200 °C for 4 minutes. Lightly oil the air‑fryer basket. Cook the fish sticks in the basket for 6 minutes, turning them halfway through, until they are lightly golden and cooked through. Season with sea salt.

4. 4

   Cut the hot‑dog buns and place them in the air fryer (if you are using it) for 1‑2 minutes to warm, or toast the buns under a grill if you are cooking on the pan.

5. 5

   Place the capers in a bowl and mix them with the mayonnaise and lemon juice. Spread 1 tbsp of the resulting mayo mixture on each hot‑dog bun, add a handful of iceberg lettuce, then place a fish stick on top. Serve the fish sticks in hot‑dogs with lemon wedges for squeezing.