Crispy Fish Sandwich with Creamy Tartar Sauce

Ingredients

For the Fish:

• 2 white fish fillets (cod or pollock), about 4 ounces each
• ½ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Kosher salt, to taste
• Black pepper, to taste
• 1 large egg
• 1 tablespoon water
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

For the Tartar Sauce:

• ⅓ cup mayonnaise
• 1 tablespoon dill relish
• 1 teaspoon fresh lemon juice
• ½ teaspoon Dijon mustard
• ½ teaspoon chopped capers (optional)
• Kosher salt, to taste
• Black pepper, to taste

For Assembly:

• 2 brioche hamburger buns, split
• 2 slices American cheese (optional)
• Shredded lettuce or butter lettuce leaves (optional)

Instructions

1. Make the Tartar Sauce In a small bowl, mix together the mayonnaise, dill relish, lemon juice, Dijon mustard, and chopped capers if you're using them. Season with a pinch of salt and pepper. Stir everything together until well combined and smooth. Cover and refrigerate until you're ready to use it. The flavors will get even better as it sits!
2. Set Up Your Breading Station Pat the fish fillets completely dry with paper towels. If the fillets are much larger than your buns, cut them to fit. Set up three shallow bowls or plates in a row. In the first bowl, mix together the flour, garlic powder, paprika, salt, and pepper. In the second bowl, whisk together the egg and water until well combined. In the third bowl, add the panko breadcrumbs.
3. Bread the Fish Working with one fillet at a time, dredge it in the seasoned flour mixture, coating both sides and shaking off any excess. Dip it into the egg wash, letting any excess drip off. Finally, press it into the panko breadcrumbs, coating both sides thoroughly and pressing gently so the breadcrumbs really stick. Place the breaded fillet on a clean plate and repeat with the second fillet.
4. Fry the Fish Pour about ½ inch of vegetable oil into a large skillet and heat over medium heat until the oil is shimmering (around 350°F if you have a thermometer). To test if it's ready, drop in a breadcrumb and it should sizzle immediately. Carefully place the breaded fish fillets in the hot oil, being careful not to crowd the pan. Fry for 3-4 minutes on the first side until golden brown, then carefully flip and fry for another 3-4 minutes on the second side. The fish should be cooked through, flaky, and the coating should be crispy and golden brown all over. Transfer the cooked fish to a paper towel-lined plate to drain any excess oil.
5. Toast the Buns While the fish is draining, lightly toast your brioche buns. You can do this in a toaster, in the oven, or in a dry skillet cut-side down for about 1-2 minutes until they're warm and just lightly golden. Don't toast them too dark or they'll be crunchy instead of soft.
6. Build the Sandwiches Spread a generous amount of tartar sauce on both the top and bottom halves of each toasted bun. On the bottom bun, place a slice of American cheese if you're using it (the heat from the fish will melt it slightly). Add the crispy fish fillet on top of the cheese. If you're using lettuce, add a handful of shredded lettuce or a few butter lettuce leaves on top of the fish. Spread a little more tartar sauce on top of the lettuce for good measure. Place the top bun on and press down gently.
7. Serve Immediately Serve the sandwiches right away while the fish is hot and crispy and the cheese is melty. These are best enjoyed fresh! Serve with fries, coleslaw, or your favorite sides.