Rachel Khoo: cod almighty

With the Chinese New Year beginning today, here’s a little Asian-inspired number to celebrate the year of the horse. Although I’m not the greatest fan of deep-frying at home (best left to the professionals), it does achieve an unbelievably moreish crunch, which is what I’m going for here. If you can’t find panko breadcrumbs, you can substitute them with another coarse variety, but I find they give a lighter and crisper finish that I simply can’t resist.

Crispy fish nuggets witha quick dipping sauce

Serves 4 as a starter, or 2 as a main with a side dish or two

300g sustainably sourced cod

or pollack

2 eggs

60g plain flour

100g panko breadcrumbs

1 litre sunflower or vegetable oil

For the dipping sauce:

3 tbsp soy sauce

1 tbsp mirin

1 tbsp rice wine vinegar

2 tsp sugar

½ red chilli, sliced into rounds

Make the dipping sauce by whisking all the ingredients together in a small bowl. Set aside until using.

Skin and pinbone the fish, if necessary, and cut into 3cm cubes. Set up three plates and a bowl on your work surface. Whisk the eggs lightly in the bowl. Place the flour on one of the plates and season with sea salt and black pepper. Place the breadcrumbs on another plate.

Roll the fish pieces in the flour, then roll them in the egg, let the excess drip off, and roll them in the breadcrumbs. Place on the remaining clean plate.

Heat the oil in a large heavy-based saucepan to about 170C. Test the temperature by dropping in a panko crumb: you want it to sizzle and rise to the surface, but not burn too quickly.

Drop the fish into the oil in batches so as not to crowd the pan. Cook for about 3 minutes or until golden and crispy. Line a plate with kitchen towel, take out the fish with a slotted spoon and leave to drain on the paper. Repeat with the remaining fish then serve immediately with the dipping sauce on the side.