Mix the paprika and breadcrumbs together in a bowl. Dip the cod fingers into the flour, followed by the beaten egg and the breadcrumbs, and set aside.
Heat the olive oil in a large frying pan. Cook the cod fingers over a medium heat for 4-5 minutes on each side until golden and cooked through.
Mix the chutney and mayonnaise together. Place a tablespoon of chutney on 4 of the ciabatta halves, followed by a small handful of watercress.
Top with the cod fingers and the remaining ciabatta halves, then serve.