Filet-O-Fish

Method

1. Prepare a light batter by mixing flour and water until smooth and not too thick.
2. On a plate, season some flour by grating a small amount of garlic into it and mixing.
3. Prepare a plate of breadcrumbs.
4. Cut the cod fillets into even medallions, trimming to ensure uniform thickness.
5. Dredge each piece of fish first in the garlic-flavored flour, then dip in the batter, and finally coat with breadcrumbs. Press gently to shape.
6. Heat a generous amount of seed oil in a pan to 170°C (340°F).
7. Make the mayonnaise: in a jar, combine 200 ml seed oil, a splash of extra virgin olive oil, the zest and juice of half a lemon, one egg, salt, and pepper. Blend until emulsified.
8. Prepare the tartar sauce: finely chop 3-4 capers, some pickled cucumbers, a little white onion, and fresh mint leaves. Add to the mayonnaise along with a splash of vinegar. Mix well.
9. Fry the breaded fish fillets until golden brown and cooked through. Drain on paper towels.
10. Assemble the sandwiches: split the oil buns, place a slice of cheddar on the bottom, top with a fried fish fillet, and generously spread tartar sauce on the top bun. Close and serve immediately.