Instructions-

Tartare Sauce:

1. In a bowl, combine the crème fraiche, sour cream, mayo, finely diced red onion, diced cornichons (or gherkins), your choice of herbs (dill, chives, and parsley), salt, pepper, and the juice and zest of half a lemon.

2. Mix all the ingredients together and refrigerate the tartare sauce until you're ready to assemble your burgers. You can use 200ml of crème fraiche or 200ml of sour cream if preferred.

Burger:

1. Defrost the white fish fillets in the fridge for 24 hours. Squeeze the fillets to remove any extra liquid.

2. Prepare a coating station with three bowls: one with plain flour, one with whisked eggs and paprika, and one with crushed cornflakes seasoned with salt and pepper.

3. Coat each fish fillet in this order: flour, egg mixture, and seasoned cornflakes. Ensure each fillet is well coated.

4. Place the coated fish fillets on a baking tray lined with parchment paper. Spray them with oil and bake in the oven at 200°C (392°F) for 20 minutes or until they are golden and crispy.

Crispy Cornichons & Onions:

1. In a bowl, add the finely sliced red onion and cornichon strips. Cover them completely in milk and soak for a minimum of 10 minutes.

2. Drain the milk from the onions and cornichons. Toss them in seasoned plain flour.

3. Heat cooking oil in a frying pan. Fry the coated onions and cornichons until they are crispy. Drain them on kitchen paper and season with salt.

Assemble the Burger:

1. Place a crispy white fish fillet on the bottom half of a brioche bun.

2. Add cheddar cheese slices on top of the fish.

3. Spread a generous amount of tartare sauce on the top half of the bun.

4. Add the crispy shredded little gem lettuce on top of the cheese.

5. Place the crispy cornichons and onions on top of the lettuce.

6. Close the burger with the top half of the brioche bun.

7. Serve and enjoy your homemade Fillet O' Fish Burger!