Josh Niland's Crumbed Aquna Murray Cod, yoghurt tartare sauce & herb salad

Ingredients

• 4 x 200g Aquna Murray Cod fillets
• 150g plain (all-purpose) flour
• 4 eggs, lightly whisked
• 200g white panko breadcrumbs
• 250ml ghee
• Sea salt flakes and freshly ground black pepper
• 375g natural yoghurt
• 1 large red onion, finely diced
• 3 teaspoons small salted capers, rinsed, dried and finely chopped
• 60g coarsely chopped dill pickles
• 2 tablespoons finely sliced flat-leaf parsley leaves
• 1 bunch flat-leaf parsley, leaves picked
• 1 bunch dill, leaves picked
• 1 bunch French tarragon, leaves picked
• 30g watercress leaves
• 35g wild rocket leaves
• 2 large butter lettuce, broken into bite-sized pieces
• pinch of salt
• 1 teaspoon caster sugar
• 6 french shallots, thinly sliced into rings
• 140ml extra-virgin olive oil
• 50ml Chardonnay vinegar or white-wine vinegar with a pinch of sugar