There's something deeply satisfying about a perfectly crispy fish sandwich that doesn't leave you feeling heavy or greasy. I've been making this version for years, ever since I realized how easy it is to get restaurant-quality results at home without any of the questionable ingredients you might find elsewhere. The key to this sandwich isn't just the fish coating, though that crispy panko crust is definitely important. It's about getting every component right. The tartar sauce needs enough tang to cut through the richness, the lettuce should be crisp and cold, and the bun needs to be sturdy enough to hold everything together without falling apart. I use cod or haddock because they flake beautifully and have a mild flavor that works with the bright sauce. What makes this version work so well is the double coating technique. First, you dredge the fish in seasoned flour, then egg wash, then panko breadcrumbs mixed with a little regular breadcrumb for extra adhesion. The oil temperature matters too. Too hot and the outside burns before the fish cooks through. Too cool and you get soggy, greasy coating instead of that satisfying crunch. I serve these on weekend lunches when I want something a little special but not too complicated. They're perfect with sweet potato fries or a simple cucumber salad. The tartar sauce keeps in the fridge for about a week, so you can make extra and use it for other fish dishes during the week.