Aye aye Captain 🐟

1. To make the tartare sauce chop your pickle, shallots, dill, and capers. Add this to a bowl with the rest of the ingredients listed above. There are a lot of salty ingredients here so be careful when you add your pinch. Store this in the fridge while you complete the rest of the recipe.
2. To make your wet batter add your rice flour, all-purpose flour, and baking powder to a bowl, along with a pinch of salt and pepper. Add your cold club soda or beer slowly while whisking so there are no lumps. You want the liquid of choice cold because it reacts better with hot oil, making a crispier product.
3. Fill up a pot, pan, or wok with oil (never fill over halfway regardless of the size of ware). Turn on medium-high. Once the oil reaches 350 degrees. Coat your piece of fish in plain white flour, then dredge in your wet batter, letting excess drip off. Fry until golden, or about 6 minutes, flipping halfway through. Immediately salt after removing from the oil.
4. Lastly chop your jalapenos and put them into a bowl. Squeeze lemon juice over top and mix until coated. In another bowl add your flour, garlic powder, salt, and pepper. Coat the jalapenos then drop them into your hot oil. Cook until golden, about 1 minute.
5. Toast your bun of choice in a pan with butter.
6. To assemble, put tartar sauce on your bottom bun followed by lettuce, then fish, then gouda. Use a torch or oven broiler to melt the cheese, then add your jalapenos followed by more sauce then the top bun. ENJOY