Fancy Filet-O-Fish Sandwiches Are Taking Over LA Restaurant Menus - Eater LA
"Daybird’s sandwich, made by chef Mei Lin, starts with a buttermilk-brined cod that undergoes a three-stage breading process. The fish is fried and set on a potato bun before it’s slathered with a house-made tartar sauce that includes chives, yuzu kosho, and yuzu juice." - Rebecca Roland
