2 cups breadcrumbs
400 - 500 g / 0.8 - 1 lb white fish fillets , flat / thin
4 soft buns , brioche recommended
4 slices processed cheese
1 tbsp mayonnaise
1 tbsp dijon mustard (or other mustard)
1 tbsp flour
1/2 tsp salt
1 cup / 220g mayonnaise
1 tbsp dill pickle/ cornichon , very finely chopped
1 tsp fresh parsley , chopped
1.5 tbsp lemon juice , fresh (or cider vinegar)
1 tsp white sugar
1/4 tsp 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 side.
Bake for 3 - 5 minutes until golden. Immediately transfer to bowl.
Brush tray clean, spray with oil.
CRUMBING / BAKING:
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!