Filet O Fish

Season the cod fillets with salt and refrigerate for at least 20 minutes to dry out.

In a bowl combine all-purpose flour, rice flour, baking powder, curry powder, paprika, chili powder, and salt to make the dry batter.

In a larger bowl whisk the egg and gradually add cold sparkling water until a smooth wet batter forms.

Dredge each cod fillet in the dry batter, lightly tap off excess, then dip into the wet batter, and repeat the dry‑wet coating once more.

Heat oil to 365°F (375°F) and fry the coated fillets until golden brown, then sprinkle with flaky salt.

For the tartar sauce, combine mayonnaise, sour cream, sliced cornichons, chopped dill, Worcestershire sauce, lemon zest and juice, and season with salt and black pepper to taste.

Assemble the sandwich: place a toasted brioche bun bottom, add a slice of American cheese, the fried fish, a generous dollop of tartar sauce, and top with cilantro garlic butter and the bun lid.