Ingredients

Oil, for frying
2 1/2 pounds fresh fish fillets
3 tablespoons seafood seasoning, plus more for sprinkling
2 cups all-purpose flour
2 cups panko bread crumbs
3 eggs beaten
Tartar sauce
1 large French baguette, cut into 4 servings
8 romaine leaves
1 small lemon

Directions

Preheat oil in saute pan.

Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides. In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs. Dredge fillets into flour, egg and then panko. Repeat ege and pankpo steps for thicker breading. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter.

Spread tartar sauce on both sides of toasted bread. Layer some romaine on the bottom, then top with fish. Add top portion of bread. Repeat with remaining sandwiches.

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