Method

For tartare, combine ingredients in a bowl, season to taste and refrigerate until required.

Dust each fish fillet with flour, then dip in egg wash, then coat with breadcrumbs, shaking off excess in between.

Heat vegetable oil in a large deep-sided frying pan and cook fish in batches, turning once, until golden and cooked through (2-3 minutes each side).

Spread rolls with tartare, top bases with lettuce, tomato and cooked fish fillets, sandwich with tops, serve with extra tartare.

Ingredients

4 white fish fillets about 100 grams each

Plain flour for coating

1 Egg beaten well, to use as egg wash.

1/2 cup vegetable oil

150 grams Fog Dog panko crumbs

4 white rolls or burger buns halved

Lettuce leaves

2 vine-ripened tomatoes sliced

for the tartare:

300 grams good quality mayonnaise

6 gherkins finely chopped

2 tablespoons flat leaf parsley finely chopped

1 tablespoon Capers coarsely chopped

Finely grated rind and juice of 1 lemon

freshly ground black pepper