For the tomato jam place tomatoes, lemon juice, lemon zest, garlic, white sugar, cinnamon, salt, and chili flakes in a saucepan over medium heat. Simmer for one and half hours until thickened. Remove from heat and cool for service.
Spray all sides of romaine with canola pan spray then season with eight of teaspoon of salt, black pepper, and basil. Cook on medium heat area of grill until lightly charred about two minutes per side. Remove from grill and hold for plating.
Melt butter in sauté pan over medium high heat. Add onion, eight of a teaspoon of salt and pepper. Cook for 2-3 minutes to caramelize. Reserve for plating.
Warm oil in fryer to 350°. Dredge cod filets in breading then cook for 4-5 minutes in oil until golden brown and fully cooked. Remove from fryer and drain on towel to remove excess oil. Hold for plating.
Cook sweet potato fries in heated 350° fryer oil for 3-4 minutes until crispy. Remove from fryer and drain on towel.
Place toasted pretzel bun on a plate and smear both sides with tomato jam. Place grilled romaine on the bottom bun then top with fried cod. Ladle 2 oz. of beer cheese over fish then top with caramelized red onion.
Portion 3 ounces of sweet potato fries on the plate next to the bun then sprinkle with parsley for garnish and serve.
