Preheat the grill.
Place the cod fillets in the milk. Combine the flours in a mixing bowl, and then remove the fillets from the milk and dredge in the flour mixture. Heat the oil in a frying pan and saute the fish until golden brown and cooked through.
Halve the rolls lengthwise, sprinkle with salt and pepper and grill on both sides. Slather both slices with the House-made Remoulade, lettuce, tomatoes, red onions, more salt and pepper and a squeeze of lemon juice. Lay the cod onto the bread and cut the sandwiches on the bias. Be sure to serve with a tower of fresh-cut french fries.
Thoroughly combine the mayonnaise, capers, cornichons, lemon juice and red onions in a mixing bowl. Season with pepper.
Recipe courtesy of Brooklyn Fish Camp