Whisk the vinegar, olive oil and honey in a large bowl. Add the fennel, apple and shallot, season with salt and black pepper and toss to coat.

Add the parsley and toss again, then refrigerate until needed. The slaw will look underdressed at first but as it rests the salt will draw out moisture, creating a fresh, tangy dressing.

Lightly crush the fennel seeds in a mortar and pestle until coarsely ground but not fully a powder. Tip into a shallow tray and mix with the panko.

Put the flour into a shallow bowl and season with salt and pepper. Beat the eggs in another shallow bowl.

Pat the cod fillets dry. Lay a large piece of greaseproof paper or cling film on your work surface and fold it in half. Place one cod fillet inside and gently bash it out to around ½ cm thick using a meat mallet, rolling pin or frying pan. Repeat with the remaining fillets. Season both sides with salt.

Carefully coat each fillet in flour, shaking off the excess. Dip into the beaten egg, let the excess drip away, then press firmly into the fennel panko mixture until completely coated on both sides.

Heat your oven to 140°C / 120°C fan. Set a wire rack in a large baking tray.

Fill a high-sided frying pan or wide pot with 2 to 3cm vegetable oil and heat to 180°C. If you don’t have a thermometer, the oil is ready when a breadcrumb sizzles immediately on contact.

Fry the schnitzels in batches for 2 minutes per side, or until golden brown on each side. Transfer to the wire rack and sprinkle with flaky salt. Keep warm in the oven while you fry the remaining schnitzels.

Serve hot with the fennel and apple slaw alongside.