1. Combine mayo, sour cream, white vinegar, sugar, seasoned salt and dried dill. Stir well and pour into a squeeze bottle then refrigerate. Chill overnight to develop flavours.
2. Thaw, top cut and butter hot dog roll. Toast on a flat top griddle.
3. Meanwhile, deep-fry in a preheated 350F kettle two pieces of fish 4-5 minutes. Drain and reserve.
4. Arrange on bottom of roll the shredded lettuce, thinly sliced cucumber and tomato. Place fried fish on top and drizzle with sauce. Serve with lemon wedges and seasoned chips.