Buffalo Cod With Ranch Dip & Sweet Potato Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and cut your sweet potato[es] into fries

Add the sweet potato fries to a baking tray with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

While the fries are cooking, cut your cod fillet[s] into bite-sized pieces

Add your cornflour and a pinch of salt to a bowl

Add the cod pieces to the cornflour and give everything a good mix up so the cod pieces are fully coated – this is your coated cod

Heat a large, wide-based pan (preferably non-stick) with 4 tbsp [6 tbsp] [8 tbsp] vegetable oil over a high heat

Once hot, add the coated cod and cook for 4-5 min on each side, or until nicely golden and crisp

Once done, transfer the golden cod to a plate covered with kitchen paper and set aside for later

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, heat a pot with 20g [30g] [40g] butter on a low heat

Once melted, remove the pot from the heat and add your sriracha (can't handle the heat? Go easy!), cider vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Stir everything together until it combines and becomes a sauce-like consistency – this is your buffalo sauce

Wash your lettuce, pat it dry with kitchen paper then slice into wedges

Chop your chives finely, then peel and grate your garlic

Combine your natural yoghurt, Dijon mustard, grated garlic (not a big garlic fan? Try using less!) and chopped chives in a bowl

Add a drizzle of olive oil and season with a pinch of salt and pepper and give everything a good mix up – this is your ranch dip

Return the buffalo sauce to a medium heat

Once hot, add the golden cod to the pot and toss until the cod is fully coated in the sauce – this is your buffalo cod