Activate the yeast

• Pour the lukewarm milk into a deep bowl.
• Add the honey and yeast and mix well.
• Let the mixture rest.

Make the dough

• Add the sunflower oil, beaten egg, butter, flour and salt.
• Mix and knead until the dough is smooth.

Let the dough rise

• Cover the bowl and place it in a warm spot.
• Let it rise until doubled in size.

Season the cod

• Cut the cod into pieces and place them in a bowl.
• Add the salt, onion powder, cayenne powder, black pepper and mustard.
• Mix well.

Prepare the flour mixture

• In a separate bowl, mix the flour, cornstarch, salt, onion powder and black pepper.
• Place the flour mixture in a bag.

Coat the cod

• Add the cod pieces to the bag and shake until fully coated.
• Beat the eggs in a bowl and place the breadcrumbs on a plate.
• Dip each cod piece into the beaten egg, then coat thoroughly with the breadcrumbs.

Firm up the coating

• Place the breaded cod pieces briefly in the freezer to firm up the coating.

Shape the buns

• Deflate the dough and divide it into 12 equal pieces.
• Shape each piece into a ball, then roll it into a circle with a rolling pin and fold it in half.
• Repeat with all the pieces.

Second rise

• Arrange the dough pieces on a baking sheet lined with parchment paper.
• Brush with beaten egg, make small slits on the surface and sprinkle with sesame seeds.
• Let them rise in a warm spot until doubled in size.

Bake the buns

• Preheat the oven to 200 °C.
• Bake the buns until golden brown.

Fry the cod

• Heat a layer of sunflower oil in a frying pan over medium heat to 175 °C, or use a deep fryer.
• Fry the cod pieces until golden and crispy.
• Let them drain on a paper towel.

Assemble the burgers

• Slice the buns and fill them with the crispy cod, tartar sauce and cheddar cheese.
• Serve immediately.