Sandwich with Fried Sea Bass, Tzatziki Sauce and Pumpkin

Method

1. Peel and cut the pumpkin into uniform cubes. In a pan, heat a drizzle of olive oil and sauté a couple of garlic cloves until fragrant. Add the pumpkin cubes, season with salt, and add a splash of water. Cook until the pumpkin is tender and slightly caramelized, stirring occasionally. Remove the garlic cloves once cooked.
2. Prepare the tzatziki: Grate the cucumber and squeeze out the excess liquid using a cloth or your hands. In a bowl, combine the grated cucumber with Greek yogurt, a splash of apple cider vinegar, chopped parsley (and optional basil), salt, and a pinch of grated Buddha's hand zest (if using). Mix well and set aside.
3. Make the batter: In a bowl, mix flour (type 00) with a pinch of salt. Gradually add beer (or sparkling water) while whisking until you get a smooth, slightly thick batter. Stir in some chopped parsley for aroma.
4. Prepare the sea bass fillet: Remove any bones by cutting them out with a knife or using tweezers. Season lightly with salt.
5. Heat seed oil in a deep pan for frying. Coat the sea bass fillet completely in the batter, letting excess drip off. Fry in hot oil until golden brown and crispy on both sides. Drain on paper towels. Optionally, you can also fry small spoonfuls of the extra batter as crispy fritters.
6. Halve the durum wheat semolina bun and toast the cut sides in a clean, dry pan or in the same pan after removing the oil, until golden.
7. Assemble the sandwich: Spread a generous layer of tzatziki on the bottom half of the bun. Arrange the cooked pumpkin cubes on top. Place the fried sea bass fillet over the pumpkin. Add another dollop of tzatziki if desired, then close with the top bun. Serve immediately.