Ultimate Fish Burger

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

Cut the potatoes (skin on) into wedges

Place them on a baking tray, drizzle with vegetable oil and season generously with salt and pepper

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

Meanwhile, cut the fish fillets in half widthways

Tap a few tbsp of flour out onto a plate, then beat the egg[s] and pour them into a shallow bowl

Pour the panko breadcrumbs onto a third plate, then coat the fish in flour, then egg and finally breadcrumbs, pressing firmly to coat them evenly and set aside 

Cut the brioche buns in half

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

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

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

Slice the spring onion[s] finely

Chop the capers finely

Combine the capers, mayonnaise and white wine vinegar, 2 tbsp [4 tbsp] olive oil and half the spring onion (save the rest for the next step) - this is your caper mayo

Dice the tomato[es]

Tear the lettuce up and add it to a salad bowl with the tomatoes and remaining spring onion

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 breaded fish and cook for 1 min each side until golden 

Meanwhile, slice the cheddar in half lengthways 

Transfer the crispy fish to a baking tray (use tin foil to avoid mess!), season it with salt and add the cheese to half of the fillets

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