Tartare sauce

Place the pickles, capers, mustard, lemon zest, herbs and pepper into a food processor. Process by pulsing and scraping the ingredients back down so you have nicely chopped mix, not a paste. Transfer into a large bowl with the mayonnaise and mix well. (Note: This will make more than you need for the sandwiches. Keep it in the fridge.)

Potato crisps

Thinly slice potatoes on a mandolin and wash well. Drain on paper towel and pat dry.

Heat cooking oil to 160C and add the potatoes. Fry until crisp and lightly golden. Drain on paper towel and season.

Sandwiches

Season fish with salt and white pepper and dust in flour.

Whisk eggs, loosening the mix with a splash of water.

Pass fish through the eggs and coat in breadcrumbs. Allow crumbed fish to set in the fridge for 30 minutes.

Heat cooking oil to 180C and fry fish for 3 to 4 minutes depending on thickness. Be mindful the fish will continue to cook when you remove it from the oil. Season to taste and top with cheese slices. Allow to rest for one minute.

Slice buns in half and spread the cut surfaces with butter. Toast buns two at a time, cut-side down on a flat-top barbecue or frypan. (You want the bun tops to stay soft so don't be tempted to put them in the oven.) Place each of your bun bottoms on a plate.

This next bit is important. It is known as CSLP – Critical Sandwich Layering Protocol. It relates to flavour, texture and ethereal joy, so listen: Spread a layer of tartare sauce on the bun bottoms. Also spread the bun tops with tartare at the same time and set aside.

Evenly divide and layer onion between bun bottoms. Place your crumbed, cheese-coated fish pieces on the onions. Now place a neat pile of shredded lettuce on the fish.

Place your bun tops on the lettuce and skewer a lemon chunk through the sandwich to hold it in place. Serve with fried potato crisps.

Monty's fish sandwich is on the menu at Bondi Beach Public Bar as featured in our guide to Sydney's best fish sandwiches.