Fishwiches makes for an easy Friday

Ingredients 1 cup mayo or Vegenaise 1/2 lemon, juiced 3 tablespoons finely chopped cornichons or pickles 2 tablespoons grated shallot 2 tablespoons capers, chopped 2 tablespoons fresh chopped dill 2 tablespoons finely chopped flat leaf parsley 1 teaspoon worsestershire sauce 1 teaspoon hot sauce salt and pepper 2 pounds cod or other sustainable firm, flaky white fish, cut into 4-5 inch chunks salt and pepper Wondra flour, for dredging 1 bottle lager beer 2 cups all-purpose flour 2 tablespoons Old Bay seasoning 1 egg; beaten 1 teaspoon baking powder 6 ciabatta or brioche rolls - split, buttered and toasted shredded iceberg lettuce or cabbage Directions Fill a deep skillet with enough oil to reach a depth of 2 1/2 - 3 inches (or use deep fryer). Heat the oil to 375 degrees . Make the tartar sauce: In a small bowl, combine all of the ingredients and season with salt and pepper. Season the fish with salt and pepper and coat lightly in Wondra. In a large bowl, whisk the beer, all-purpose flour, Old Bay, egg and baking powder. When the oil is hot, working with 2 pieces at a time, dip the fish in the batter and fry until dark golden, 4-5 minutes. Place the fish on the roll bottoms. Layer with lettuce (or cabbage), lots of tartar sauce and the roll tops.