Dredging batter

My real deal FILET-O-FISH 🐟🍞 I’m using some local Goldband Snapper from Western Australia but any white fleshed fish will do! - White fish fillets - Panko crumbs - Processed cheese slices Dredging batter - 1 egg - 1 tbsp mayonnaise - 1 tbsp dijon mustard  - 1 tbsp plain flour - 1/2 tsp salt - Black pepper Tartar Sauce - 150g mayonnaise - 1 tsp dijon mustard - 1 tbsp chopped pickles - 1 tbsp chopped capers - 2 tbsp chopped dill - 2 tbsp chopped parsley - 1/2 tsp Worcestershire sauce - 1 tbsp lemon juice Fillet, skin and portion fish. Dredge the fish fillets in the batter then coat with panko crumbs, pressing firmly to stick. Transfer to an oven tray cover with a wire rack then bake at 180C for about 12 - 15 minutes until just cooked through. Top with cheese, and cook for a further minute to melt. Warm the brioche buns in the microwave for about 20 seconds then add a crumbed fillet, topping with tartar sauce to finish.

Unbalanced

% Daily Values based on a 2,000 calorie diet