First, lay out your fish fillets. I recommend using fresh fish for the best results. Rinse them in cold water and pat them dry with a paper towel.

In a small bowl, mix sea salt, black pepper, dried onion flakes, and garlic granules. Season both sides of the fillets generously with the mixture.

Here’s where the crispiness begins! Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and the last for Panko breadcrumbs. Dip each seasoned fish fillet first into the flour, making sure to coat all sides.

Shake off any excess flour. Next, dip it in the beaten eggs before finally coating it with breadcrumbs. Press down to ensure the breadcrumbs stick well—this is crucial for that satisfying crunch.

In a large skillet, heat oil over medium-high heat. Once hot, carefully place the breaded fish fillets into the pan. Fry until golden brown on one side, about 4-5 minutes. Flip and cook until the other side is equally golden and crispy.

Remove the fillets and set them on a plate lined with paper towels to drain any excess oil.

While the fish is frying, let’s tackle that delicious tartar sauce. In a mixing bowl, combine mayonnaise, yogurt, chopped scallions, capers, diced pickles,

Dijon mustard, cracked pepper, and lemon zest. Stir well until all ingredients are blended. This sauce adds a tangy flair that complements the fish perfectly!

In another bowl, toss the finely shredded red cabbage with white wine vinegar, olive oil, sea salt, and honey. Mix until everything is coated. This slaw adds crunch and a touch of sweetness, balancing the flavors in the sandwich.

Now, let’s bring everything together! Toast the brioche buns lightly. On the bottom half, place a lettuce leaf first.

Then, add a piece of the crispy fish fillet, followed by a generous dollop of tartar sauce. Top with the slaw. If you fancy some cheese, toss a slice of cheddar before closing the sandwich with the top half of the bun.