Step 1

Sprinkle the fish with salt liberally and leave it in the fridge for 15-30 minutes, to firm up.

Step 2

Peel and finely dice the cucumbers for the tzatziki and toss them with ½ tsp salt and ½ tsp sugar in a small bowl or in a sieve set over a bowl.

Step 3

Toast the panko breadcrumbs in a dry frying pan, tossing frequently, for about 10 minutes or until they are uniformly golden. Stir in ½ tsp salt, ½ tsp black pepper, mustard powder and olive oil. Leave to cool in the pan.

Step 4

Remove the fish from the fridge, rinse off the salt and pat the fillets dry with kitchen towels. Cut it into finger-sized chunks.

Step 5

Prepare the flour in a shallow dish and beat the egg with the mustard in another. Leave the breadcrumbs in the frying pan to save on the washing up.

Step 6

Dredge the haddock pieces through the flour shaking off excess. Dip each one all over in the egg, then coat thoroughly in the breadcrumbs. Place all the goujons on a tray lined with paper towels and chill in the fridge for 15-30 minutes.

Step 7

Preheat the oven to 220C/450F/gas Brush a grilling rack set over a baking tray with oil (or the tray itself if you have no suitable rack).

Step 8

Prepare the tzatziki: finely chop the herbs. Stir together the yoghurt, mayo and mustard in a serving bowl. Scoop the cucumbers from the bowl or the sieve and squeeze out moisture. Add them to the sauce with the herbs. Season to taste with black pepper and lemon juice, chill until serving.

Step 9

Arrange the goujons on the prepared baking tray or rack and bake for 15 minutes in the upper half of the oven. Remove from the tray and serve immediately with the tzatziki, green salad and/or fries.