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Cut a thick piece of cod loin into large chunks and coat them in seasoned flour, followed by egg, and then panko bread crumbs.
Heat vegetable oil in a pan until hot, then fry the coated cod pieces until they are golden brown and crispy.
Once cooked, place the fish on a wire rack to drain excess oil and sprinkle with fine sea salt.
For the tartar slaw, combine finely sliced cabbage and spring onions with tartar sauce ingredients, including lemon, gherkins, capers, garlic, and seasoning.
Assemble the wrap by layering the slaw, adding the crispy fish, drizzling with hot sauce, topping with more slaw, and then wrapping it all tightly.