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Pour the contents of your pancake shaker mix into a bowl, add 225ml of sparkling water and mix well with a wooden spoon. Don’t worry if it’s a bit lumpy. Season and set aside.
Add oil to a large saucepan, making sure it reaches 2-3cm up the sides. Heat over a medium heat. To check the temperature, drop a small cube of bread into the oil and see if it browns after about 1 minute (if it browns before this, the oil is too hot).
Working in batches, coat 250g of cod (cut into 2cm strips) into flour and then dip the strips into the batter. Fry for 3-4 minutes until the batter is crisp and golden and the fish is cooked through. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper.
Divide the tartare sauce between the bases and lids of each ciabatta. Top the ciabatta with lettuce and 3 fish fingers. Add gherkin slices, onion rings and dill, then top each sandwich with a lid.
