Add the Mayonnaise (1/2 cup), Capers (2 tablespoon), Pickles (2), Lemon Juice (1 tablespoon), Pickle Juice (1 tablespoon) and stir to combine. Chill until ready to serve.
Preheat the oven to 350 degrees F (175 degrees C).
Add the Almond Flour (1 3/4 cup), Flaxseed Meal (1/4 cup), Xanthan Gum (2 tablespoon), Baking Soda (1 tablespoon), and Baking Powder (1 tablespoon) together and blitz in a food processor. Set aside.
Place the Mozzarella Cheese (1 1/2 cup) and Cream Cheese (2 ounce) into a microwave for 1 minute.
Stir to combine. Once combined and cool to touch add the Egg (1) and mix to incorporate.
Combine both the wet and dry mixture together until a dough forms. Start by pulsing, then let the blades run as the dough combines.
Give the dough a quick knead, then divide the dough into equal-sized portions. I weighed mine, but you can just eyeball the portions if you want.
Form dough into a ball and place on a baking tray. Smooth the surface with an ice cube, then brush with a Egg (1).
Bake for 15-20 minutes until golden brown.
Pulse the Pork Rind (1.5 ounce) in the food processor until it becomes a fine crumb coating. Season with Salt (to taste) if using unseasoned rinds. Transfer to a bowl.
Dredge the White Fish Fillet (4) in the Egg (1) before tossing into the crumb coating.
Heat the Neutral Oil (as needed) in a heavy saucepan until it reads 350 degrees F (175 degrees C). Fry until the fish is golden brown (3-5 minutes), then transfer to a wire rack.
Cut buns in half and place on parchment-lined baking sheet.
Place fish filets on each bun and top two slices of American Cheese Slice (8 slice) on each piece of fish and broil for 30 seconds or until the cheese has melted.
Assemble the burger with the fried fish and a generous schmear of tartar sauce.