Crispy Fish Sandwich

Instructions

1. Prepare the fish
   Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. In a shallow dish, combine the flour and Old Bay seasoning. Place the beaten eggs in a second dish and the panko breadcrumbs in a third dish.
2. Bread the fish
   Dredge each fish fillet first in the seasoned flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
3. Fry the fish
   Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded fillets in the hot oil and fry for 3-4 minutes per side until golden brown and crispy. The fish should flake easily with a fork when done. Transfer to a paper towel-lined plate to drain excess oil.
4. Make the sauce
   In a small bowl, combine mayonnaise, pickle relish, and half of the lemon juice. Mix well and refrigerate until ready to use.
5. Prepare the slaw
   In a medium bowl, toss the shredded cabbage with the remaining lemon juice, apple cider vinegar, a pinch of salt, and pepper. Let sit for at least 5 minutes to slightly soften the cabbage.
6. Assemble the sandwiches
   Spread the sauce on the bottom half of each toasted bun. Place a fried fish fillet on top, followed by a generous portion of the cabbage slaw. Top with the other half of the bun and serve immediately.