Makes 2 sandwiches

For the tartar sauce:

1/2 cup mayonnaise

3 tablespoons finely chopped dill pickles, plus 2 tablespoons pickle brine

2 tablespoons finely chopped capers

2 tablespoons finely chopped fresh dill

1 teaspoon white wine or red wine vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste

For the fish:

1 cup Graza sizzle extra virgin oil

1/4 cup all purpose flour

1 large egg, whisked

1 cup Panko bread crumbs

2 cans Fishwife Campfire cod

To assemble:

1 cup shredded Iceberg lettuce

1/4 medium red or white onion, thinly sliced

2 soft hamburger buns

2 slices cheddar or American cheese

Make the tartar sauce. Combine all ingredients in a small bowl and mix. Season to taste with salt and pepper.

In three separate bowls, add flour, egg, and panko. Pat the cod pieces dry with a paper towel. Dredge pieces of cod in flour, then eggs, then panko. 

Make the lettuce slaw. In a small bowl, mix iceberg lettuce, onion, and the sweet, sweet juices from 1 cod tin. Season with salt and pepper to taste.

Heat oil in a medium skillet over medium high heat. Once oil is at 375F (barely smoking), cook fillets until golden brown, about 2 minutes per side. Transfer to a paper towel lined plate and season with salt.

Assemble the sandwiches. Preheat broiler to high heat and place a rack in the upper third of your oven. Open two buns and place them on a sheet pan cut sides up. Toast them under the broiler until golden brown, 30 seconds to 2 minutes, depending on the strength of your broiler (keep a close eye!). 

On the bottom toasted half of brioche, spread a generous amount of tartar sauce and top with fried cod (you might use several nuggets per sandwich). Top each sandwich with a slice of cheese and return under the broiler to melt the cheese, 30 seconds to 1 minute (remove the top buns from the sheet pan so they don’t burn!). 

Top the cheesy cod fillets with slaw, spread more tartar sauce on the top bun and place on top of the sandwich. Serve immediately with more tartar sauce.