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1
For the fried fish: Add the eggs to a shallow baking dish and sprinkle with salt and pepper.
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2
Pulse the crackers to a powder in a food processor; spread out on a plate.
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3
On a separate plate, spread the panko and sprinkle with salt and pepper.
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4
Dip the fish pieces first in the egg, then in the crackers, back into the egg and, finally, into the panko.
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5
As you finish with each piece, place the breaded fish on a wire rack set into a baking sheet.
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6
Wrap tightly in plastic wrap and refrigerate for 4 to 5 hours.
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7
Add 2 to 3 inches of peanut oil to a large, heavy pot set over medium-high heat.
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8
Heat the oil to 350 degrees F. In batches, fry the fish until cooked through and golden, about 4 minutes.
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9
Drain the fish on a wire rack and season with salt.
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10
For the garlic butter bread: Mix together the butter, garlic, salt and pepper until well blended; butter the insides of potato buns with the mixture.
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11
Toast the buns until golden.
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12
Set the fried fish in a roasting pan and top each piece with a slice of American cheese.
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13
Run under the broiler for 30 to 40 seconds, just until the cheese has melted.
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14
To assemble, smear the insides of the buns with some Tartar Slaw, and add the fish.
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15
Serve with extra slaw on the side.
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16
Grate the onion and pickles on a box grater.
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17
Transfer to a strainer and squeeze out excess moisture.
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18
Combine the grated onions and pickles in a large mixing bowl with the mayonnaise, mustard and cayenne.
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19
Mix well and season with salt and pepper.
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20
Refrigerate, covered, until ready to use.
