4 orange roughy or petrale sole fish filets, each cut crosswise into 8 pieces

1 teaspoon Old Bay seasoning

Kosher salt and freshly ground black pepper, to taste

1 cup buttermilk

1 large egg

2 tablespoons hot sauce, optional

1/2 cup all-purpose flour

1 cup Panko*

6 cups vegetable, oil

4 brioche hamburger buns, lightly toasted

4 slices American cheese

FOR THE HOMEMADE TARTAR SAUCE

1/2 cup mayonnaise

3 tablespoons dill pickle relish

1 1/2 tablespoons chopped fresh dill

1 teaspoon freshly squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste

Season fish with Old Bay seasoning, salt and pepper, to taste.

BUTTERMILK MIXTURE: In a medium bowl, whisk together buttermilk, egg and hot sauce.

Working one at a time, dredge fish in flour, dip into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.

Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.

Working in batches, add fish and fry until golden brown, turning occasionally, about 3-4 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*

To serve, spread buns with tartar sauce, then top with fish and cheese slices.

FOR THE HOMEMADE TARTAR SAUCE

In a small bowl, whisk together mayonnaise, relish, dill and lemon juice; season with salt and pepper, to taste.

*found recipe on https://damndelicious.net/