Pour the frying oil into a large heavy bottom pan and heat over medium-high until it reaches 375°F then lower the stove to maintain that temperature.

Combine mayonnaise, Dijon, lemon juice, pickles, capers, and parsley in a small bowl. Season with salt and pepper, then set aside until serving.

Using your buns as a guide, cut the cod into squares of a similar size. Our portions usually range from 4-6oz. Season liberally with salt and pepper and place on a wire rack set over a baking pan.

The dry dredge is simply made in a wide, shallow bowl with flour and Old Bay seasoning. For the wet dredge, combine flour, Old Bay, paprika, turmeric, white pepper, baking soda, salt, and pepper. Mix in the egg then whisk in the sparkling water. The consistency should be that of a salad dressing.

Place a portion of the fish in the flour, flipping and pressing in the edges to coat it entirely in the flour. Return to the wire rack and repeat with the remaining fish.

Once the oil is heated, working one at a time, dunk a portion of the flour-coated fish into the dredge batter, ensuring it is completely submerged. Remove it and let all the excess drip off.

Carefully lower the fish into the oil, and fry for 2-3 minutes, then turn it over with tongs and fry another 2 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool and allow excess oil to drip off.

Steam the buns for 10 seconds in a steamer basket or strainer placed over a small pot of simmering water.

To assemble, slather the bottom bun with tartar sauce. Top with a piece of fried fish, a half slice of cheddar cheese, more tartar sauce then the top bun. Give it a squeeze and enjoy!