1. To make the hollandaise tartare, add a small amount of tikka paste to Macphie Hollandaise Sauce and mix well. Mix the finely diced shallot, finely diced cornichons and capers in to the sauce with a good amount of chopped parsley and lemon zest.

  2. Salt the cod for 20 mins, rinse and dry well.

  3. Dip the cod in batter.

  4. Deep fry at 180°C for 4-6 minutes until golden brown and crisp.

  5. Heat the tartare hollandaise.

  6. Serve in a toasted brioche bun (see here for the recipe using Macphie Softie® with crushed peas, plenty of warm tartare and a wedge of lemon.