Ingredients:

  • 120 g (½ cup) Mayonnaise (Japanese Kewpie style preferred)
  • 2 tbsp Finely chopped Dill Pickles or Gherkins
  • 1 tbsp Capers, rinsed and chopped
  • 1 tbsp Fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp Granulated sugar
  • Salt and freshly ground black pepper to taste
  • 4 x 120g (4 oz) Alaskan Pollock or Hoki fillets
  • Vegetable or Canola oil for deep frying (about 1 litre/4 cups)
  • 60 g (½ cup) All-purpose flour
  • 2 Large eggs, whisked with 1 tbsp water
  • 100 g (1 cup) Panko breadcrumbs
  • 50 g (½ cup) fine plain breadcrumbs
  • 4 Potato Rolls or Soft Burger Buns
  • 4 Slices American Cheese
  • A pinch of Flaky Sea Salt

Instructions:

  1. Prepare the Tartar Sauce: In a small bowl, whisk together the mayonnaise, pickles/gherkins, capers, lemon juice, mustard, and sugar. Taste and adjust seasoning with salt and pepper. Cover and refrigerate while preparing the fish.
  2. Prepare and Chill the Fish: Thoroughly pat the fish fillets dry with kitchen paper. Trim the fillets into uniform rectangular portions. Place the shaped fillets on a tray lined with parchment paper and chill in the freezer for 10 minutes.
  3. Set Up the Breading Station: Arrange the three dishes: Flour, Egg Wash (whisked eggs and water), and Breading Mix (panko and plain breadcrumbs). Dredge each fillet in flour, dip in egg wash, and coat firmly in the breadcrumb mixture. Repeat for all four fillets.
  4. Fry the Fish: Heat oil to 175°C (350°F). Gently lower the breaded fillets into the hot oil, cooking 1-2 at a time. Fry for 3–4 minutes per side, turning halfway, until the crust is deeply golden brown. Remove the fillets and immediately transfer them to a wire rack, sprinkling generously with flaky sea salt.
  5. Prepare the Buns and Assemble: Place the buns in a steamer basket and steam for 30–60 seconds until incredibly soft. Immediately place one slice of American cheese on the bottom half of each hot, steamed bun. Spread a generous tablespoon of the prepared tartar sauce onto the top bun. Place the hot, crispy fish patty directly onto the cheese, crown with the top bun and serve immediately.