Trim the fish into pieces that will fit your sandwich bun. I did strips, counting on at least 2 strips for each sandwich. Gently pat the portioned fish dry with paper towels and set aside. 

Add the spices and herbs to the egg and beat well.

Arrange a prep line using the various dishes in a row stating with the dried off fish, then the egg mixture, and then the breadcrumbs. Have a plate ready at the end for the coated fish. 

Start to heat about 3 inches of the oil in a medium pan or Dutch oven over medium high heat. Place a deep fry thermometer on the edge of the pan and monitor it until it reaches 375°. 

While the Oil is heating you can proceed to coating the fish. Remember to keep an eye on the oil. You can coat the fish first if you want. Using one hand gently lift the fish into the egg mixture turning to coat. Use the same hand to continue with lifting the egg coated fish into the breadcrumbs. Use your other hand to turn the fish and make sure it is covered on all sides. Place the breaded fish pieces onto the reserved clean plate. I find if I bread the fish as the oil is heating there is plenty of time. 

Cooking in small batches, and being careful not to over crowd the pan, lower several pieces of fish into the hot oil. Fry the fish until golden brown, about 2 minutes Drain on paper towels. 

Spread a tablespoon or more of the Spicy Tartar Sauce on each of the Golden Sandwich Buns. 

Place the drained but still hot fish on the prepared buns and top with lettuce and the top bun.

Serve Immediately