Freddy Forster served up tasty crispy cod hot dogs with crushed avocado ans sour cream on Steph’s Packed Lunch.

The ingredients are: 200g of cod fillet, skinless and boneless, 75g plain flour for dusting, 1 whole medium free-range egg, beaten, 75g Panko or fresh breadcrumbs and 1 tbsp butter.

For the crushed avocado: 2 ripe Hass avocados, Squeeze of lemon juice and 1tbsp chives, chopped.

For the tomato and spring onion dressing: 2 round tomatoes, 2 tbsp spring onions, finely chopped, 1 tbsp coriander leaves, left whole, 1 tbsp red onions, peeled and finely diced, 100ml Olive oil and Drizzle of sherry vinegar, to taste.

For the sour cream: 2 tbsp sour cream, 1 tbsp chives, finely chopped and Zest of ½ a lemon.

To serve: 4 Hot dog buns.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.