Optional: diced pickles, fresh dill, salt and pepper to taste
Pat fish fillets dry, cut into equal parts (slightly larger than the size of your bun), and season with salt and pepper to taste.
Create a dredge station with three separate bowls: – In the first bowl, combine flour and 1 tbsp garlic powder – In the second bowl, beat 2 eggs – In the third bowl, combine Panko bread crumbs and the remaining 1 tbsp of garlic powder
Heat the vegetable oil (about 1-inch worth) in a cast-iron skillet until it reaches 350 to 375 degrees.
Dredge fish in this order: flour, egg wash, Panko breadcrumbs.
Now you’re ready to fry! Shake off the excess coating and place the fish into the hot cast-iron skillet. You should hear a sizzle.
Cook for 4 to 6 minutes, flipping halfway through, until golden brown.
Rest the fish fillets on a paper towel or wire rack.
Combine all sauce ingredients and mix until smooth.
Coat the inside of the top and bottom buns with sauce, then build your sandwich with desired toppings and top with more sauce. Serve with Salt & Vinegar Kettle Chips.