To make the breadcrumbs, remove the crusts from the slices of bread and cut the crumb into small squares. Add the bread and herbs to a food processor and blend until you are left with fine crumbs. You may need to do this in 2 batches

Lay the breadcrumbs out onto a tray and cover until you are ready to coat the fish

Cut the cucumber into thin slices and set aside while it comes up to room temperature

For the mayonnaise, place the egg yolk, lime juice, zest and mustard into a bowl. Whisk together for 1 minute then very slowly add the olive oil, taking care not to split the mix. Season with a little salt, cover and store in the fridge until required

Place the cucumber slices into a bowl with the gherkins, dill, vinegar and oil. Gently mix, then season with salt and pepper. Dressing the salad early will enhance the final flavour

Heat your deep-fryer to 180°C. Remove the fish from the fridge and cut each fillet in half lengthways

Prepare 3 large bowls. Add flour and a pinch of salt and pepper to the first bowl, beaten egg to the next bowl and the herbed breadcrumbs to the third

Coat the fish in the flour and dust off any excess, dip it in the egg and then the breadcrumbs until evenly coated

Once the fryer is hot, gently place the fish into the basket and very carefully lower into the oil. Give it a little shake so that the fish doesn’t stick to the basket. Cook for 3 minutes until golden

Remove the fish from the oil and place onto kitchen towel to drain. Season with salt

Lay the cucumber salad on each plate and top with the fish. Serve immediately with the mayonnaise on the side