Have to go with Jay here. I like the layers of texture and flavors.
His perfect Guinness fish 'n chips that he's posted before, with a creamy pea puree (reminiscent of a mushy peas side) as a bottom layer spread, kicked up with unique peppers, one being citrusy. A nice cool/hot effect that complements. Same with the tartar on the top, another cool/hot effect with the needed lemon for this sammie. Being at each end none of these flavors will merge, so you get them all individually, but they all complement each other. The tartar strategically placed as to not violate the perfectly cooked fish with too many dressings, with L&T creating the barrier. But the filets nestled nicely in the pea concoction. Crispy exterior, flaky, with heat in the batter, and in the fish via the marinade. Different pepper flavors per layer. A handful of double-fried chips and malt vinegar add texture and flavor to the middle layer while letting the fish shine like a plate of your perfect fish 'n chips. Well played!
Paul, I'm psyched you got to enter your favorite of all TDs... SEAFOOD... while in a combat zone! I'm sure while creating and posting that it took your mind off of where you are and you felt like you were back home in your computer chair. If only for that very second, it must have been worth it. I'm really glad you got to enter. Thank you for your service, sir! These are really just for fun, so I know no matter how the voting goes, you already had your fun. Congrats.
. Reminds me of the fish'n'chip sammies I used to make. No tomato ketchup on mine, just fish, chips and malt vinegar and maybe a couple of thin slices of pickled onion. And the images are in focus, props for that 
