Heat the oven to 200 fan bake.
Slice the chips, lay them on a baking tray. Season with salt and pepper and drizzle with oil. Bake for 35 mins or until cooked.
Make the tartare sauce. VERY finely chop the ingredients and mix with the Mayo & lemon juice. Set aside. Mix the flour, onion and garlic powder together.
Whisk the eggs in a separate bowl. Put the breadcrumbs on a plate. Dip the fish in the flour then eggs then the breadcrumbs then back in the egg and back in the breadcrumbs. Set aside.
Slice the brioche buns in half and butter them. Pour roughly 1 cm of oil into a pan, and heat it up on low until ready for frying, don’t let it get too hot and smoke.
Fry the fish until crispy on both sides. While the fish is cooking, in a separate pan fry the buns butter side down. Flip them and then place 2 slices of cheese on the bottom buns and place the lid on, cut the heat at this point and let that cheesy goodness melt.
Carefully remove the cooked fish from the oil, place on top of the bottom bun, smear some tartare sauce over the fish and then add the lettuce.
Add some more tartare sauce to the top bun and sandwich it all together and HOOVER with those little Kumara chips
