2 cups of panko breadcrumbs

500g of cod fillet

4 soft buns

4 slices of cheese

oil spray

1 egg

1 tbsp of mayonnaise

1 tbsp of dijon mustard

1 tbsp of plain flour

1/2 tbsp of salt

black pepper

1 cup of mayonnaise

1 tbsp of dill pickle / gherkin/ cornichon , very finely chopped

1 tbsp of fresh parsley

1 tbsp of capers , drained and finely chopped

1 tbsp of lemon juice

1 tbsp of white sugar

1/4 tbsp of salt

Mix ingredients in a bowl. Set aside for 10 minutes

Preheat oven to 180C/350F.

Spread breadcrumbs on a tray. Spray with oil directly down, not from the side.

Bake for 3 – 5 minutes until golden. Immediately transfer to a bowl.

Brush tray clean, spray with oil.

Cut fish fillets into square-ish shapes slightly larger than the buns (they shrink when cooked).

Mix Batter ingredients in a bowl.

Carefully coat fish in batter (handle with care, fish fillets can be delicate).

Place in breadcrumbs. Use other hand to cover top and sides with breadcrumbs, pressing to adhere. Transfer to tray. Repeat with remaining fish.

Bake 12 – 15 minutes until fish is cooked through. Immediately top with cheese – allow residual heat to make it semi melt (do not oven melt processed cheese, you get a plasticy film!).

Cut buns in half, microwave for 20 seconds to warm through (microwave = stays soft).

Top with fish and cheese, dollop with tartare sauce. Devour!