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Start by breadcrumbing the giant cod fingers - firstly, dust in the seasoned flour, then coat in the beaten egg then coat in the panko breadcrumbs.
Bring the vegetable oil up to 170C then fry the cod fingers for 5-6 minutes until deeply golden brown, crispy and cooked through.
You can check with a temperature probe - it should read around 60C.
Remove the fish fingers, let them drain on a wire rack then season with fine salt.
For the tartare slaw, take a large bowl and add the mayo, mustard, a splash of liquid from the gherkin jar, lemon zest and some seasoning then add the shredded cabbage, spring onion, capers, diced gherkins, herbs and a squeeze of lemon juice.
Have a taste and adjust seasoning to your preference.
Warm the tortillas in the microwave for 10 seconds - this will make them more pliable and easy to wrap up.
Lay some of the slaw down then pop on the fish finger, drizzle in hot sauce then lay some more slaw on top.
To wrap up, fold each side inwards then wrap the back edge up and over and roll forward away from you.
Slice in half and enjoy!