Cod and courgette fritters

For the fritters

• 300g firm white fish fillets
• 300g courgettes
• 200g white spelt flour
• 3 eggs
• 0 Vegetable oil
• 0 ground white pepper

For the dipping sauce

• 2 tbsp soy sauce
• 1.5 tsp rice wine vinegar
• 0.5 tsp toasted sesame seeds

Step 1
Slice the fish into ½cm-thick slices, about 6cm long.

Step 2
Spread them out on a plate and season.

Step 3
On a separate plate, do the same with the sliced courgette.

Step 4
Put the flour and beaten egg into two separate bowls and position beside your stovetop.

Step 5
Add 1 tbsp vegetable oil to a large pan set over a medium heat.

Step 6
In batches, coat the fish and courgette slices in flour, then dip into the egg mixture, and transfer to the hot pan.

Step 7
Fry for 2 minutes on each side until golden, remove to a heatproof dish and keep warm while you fry the rest.

Step 8
Add more oil as you go, if needed.

Step 9
(Keep the heat at medium: if it is too high it will burn the outside before the inside is cooked; if the heat is too low you will end up with soggy fritters).

Step 10
In a bowl, combine the ingredients for the dipping sauce and serve immediately with the fish and courgette fritters.