What's better than a fish sandwich? How about a fish sandwich with a crunchy, tangy topping? Here's how you can level up your ...

Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.

Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato. Mix the reserved milk with the cream and pour over the filling.

For Britain, that dish is fish and chips. Its appeal is understandable; there's undeniable allure to a white-flaked fish dipped into a crunchy batter, and served with thickly-cut fried potatoes.