Crispy Cod Wraps With Salsa & Harissa Lime Mayo

First make the salsa: combine the tomatoes, onion and dill in a bowl, add the olive oil and sugar and season well with salt and pepper, then mix together and set aside.

Mix the mayonnaise ingredients together in a small bowl and set aside.

Crack the eggs into a small shallow bowl, season with a little salt and pepper and beat together. Put the flour, garlic granules, mustard powder and spices into a separate small shallow bowl, season very generously with salt and generously with pepper and mix until well combined.

Pour enough vegetable oil into a deep frying pan to fill to a depth of 2cm. Heat the oil over a medium-high heat and bring to frying temperature. Line a plate with kitchen paper.

Coat each piece of fish evenly in the flour mixture, then dip into the beaten egg to coat, and finally dip once more in the flour mixture, ensuring each piece is well coated. When the oil is ready (dip a piece of fish into the oil: if it sizzles immediately the oil is hot enough; if it bubbles ferociously the oil is too hot so reduce the heat before you begin cooking), fry the fish in batches for about 2–3 minutes, or until the batter is crispy and deep golden brown.

Transfer to the paper-lined plate to drain. Serve in wraps with the mayo and top with a little of the salsa.