Cut Codfish into 4 even pieces, about the same size of the buns. Begin to heat oil in a skillet until 350 degrees, the oil should be at least 1 inch deep.

In a box mix together the spices, flour and panko. I didn't measure while seasoning, just put as much seasoning as you like.

In a separate box whisk together the egg with the water.

Place cheese on the bottom of the buns and toast your buns to desired liking.

Dip the fish into the egg wash, shake off the excess then dip into the panko mix. Place in the skillet and fry until golden brown on both sides. About 3 minutes per side, 5 minutes if the fish is thicker.

Remove from oil and let drain on paper towels for about 2 minutes. Then place the fish filets on the buns.

In a food processor or blender combine all the ingredients for the chipotle relish until smooth.

Put as much chipotle tartar sauce as you want on the buns and enjoy! I like to add a piece of lettuce, tomato and some onions too. But, if you want it truly like the filet-o-fish don't add any of those.