For the fish fingers: Cut the cod fillets into even strips (approx. 2 cm wide and 6-8 cm long). Pat the fish strips dry with kitchen paper and season lightly with salt and pepper.

Set out three bowls: In the first bowl, mix the flour with paprika, garlic powder, salt and pepper. Put the beaten eggs in the second bowl. Pour panko breadcrumbs into the third bowl.

First turn the fish strips in the flour, then dip them in the egg and finally roll them in the panko breadcrumbs. Press on firmly so that the breadcrumb coating adheres.

Place the breaded fish fingers in the first drawer of the TwinCook 3 and spray or lightly brush with a little oil.

For the sugar snap peas: Wash the sugar snap peas and cut off the ends if necessary. Dry them well so that they roast nicely and do not steam.

For the seasoning mix the melted butter with salt, pepper and olive oil. Optionally, add the finely chopped garlic.

Mix the sugar snap peas with the seasoning in a bowl so that they are evenly coated.

Place the sugar snap peas in the second drawer of the TwinCook 3 (do not overfill so that they are cooked evenly).

For the first drawer set the Fish program at 180°C for 10-12 minutes until golden brown and crispy.

For the second drawer set the Vegetable program at 180°C for 6-8 minutes.

As soon as the temperature and time have been set, the SYNC button appears. Press the SYNC button, then press the Start button.

Turn the fish fingers halfway through the cooking time for perfect results. Shake the drawer with the sugar snap peas after 4 minutes so that they cook evenly.

In the meantime, mix the mayonnaise, mustard and yoghurt (or sour cream) in a bowl. Add the gherkin, capers, lemon juice and chopped herbs. Season with salt and pepper. Leave to cool until the fish fingers are ready.

Serve the crispy fish fingers with the remoulade sauce and the sugar snap peas. Serve with lemon wedges if you like.

Tip: The fish fingers can also be frozen: after breading, freeze them individually and cook them in the Airfryer as needed.