Crispy Fish Burger With Homemade Tartare Sauce

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skin on) into wedges

Add them to a baking tray, drizzle with vegetable oil and season with salt and pepper

Put the tray in the oven for 25-30 min or until golden and crispy

Meanwhile, cut the basa fillets in half widthways

Add the cornflour to a plate and season with a generous pinch of salt and pepper

Coat the fish in cornflour, pressing firmly to coat them evenly and set aside

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once hot, add the butter brioche buns, cut-side down, and cook for 3 min or until coloured and charred on one side only

Once charred, remove and set aside until serving and reserve the pan

Peel and slice the shallot[s] finely

Chop the capers roughly

Combine the chopped capers, sliced shallot, mayonnaise, white wine vinegar and 1 tbsp [2 tbsp] olive oil – this is your homemade tatare sauce

Slice the cheddar cheese in quarters lengthways

Once the wedges are nearly cooked, return the reserved pan to a high heat with 3 tbsp [6 tbsp] vegetable oil

Once very hot, add the coated fish and cook for 3-4 min each side or until golden

Transfer the crispy fish to a baking tray, season it with a pinch of salt and add the sliced cheese to 2 [4] pieces

Put the tray in the oven for 4 min or until the cheese has just melted

Wash the rocket, then pat it dry with kitchen paper