My love for cheese fish sandwiches started young. As a child growing up in Taiwan, my favorite sandwich at McDonald’s was the Filet-O-Fish. It’s such a simple thing — a fried fish patty with tartar sauce and a slice of cheese sandwiched in a plain bun — but there seemed to be something magical about it. So I was one of the many fans eagerly awaiting Lake Trout’s opening in Williamsburg. Lake Trout’s namesake dish is deep-fried whiting served with slices of potato bread on the side, and while it’s delicious, I prefer the cheese fish sandwich, with breaded fried pollock, lettuce, tomato, tartar sauce and Velveeta all packaged neatly, or not so neatly, in a sesame bun. This is still fast food and not haute cuisine, mind you, but it’s not something that you can easily make at home. The homemade tartar sauce of mayonnaise, cornichon, red onion, lemon juice and black pepper, plus the blend of Velveeta with beer and pickled jalapeño, are little accents that make this sandwich an everyday craving.