Crispy fish burgers with all the trimmings

For the burgers:

400g skinless cod loin fillets

25ml rice wine

2 garlic cloves

1 tbsp fresh ginger, grated 

salt

freshly ground black pepper

100g cornflour

4 brioche burger buns

1 head of little gem lettuce

1 tomato

1 litre sunflower

For the pickled cucumber:

60ml white vinegar

1 tbsp caster sugar

1 tbsp chopped fresh dill

1 cucumber

A pinch of salt

For the tartare sauce:

4 tbsp mayonnaise

1 tbsp chopped fresh dill

1 tbsp chopped fresh parsley

1 tbsp capers, chopped

1 tbsp chopped gherkin

1 tbsp lemon juice and a little lemon zest

For the chunky chips:

8 medium sized potatoes

2 tbsp of fine polenta (optional)

1 tbsp rapeseed oil