4-6 strips of bacon
4 (4-ounce) black rockfish fillets
1 cup flour
2 eggs, lightly beaten
1 cup standard or Panko breadcrumbs
Oil, for frying (we use peanut oil)
4 large lettuce leaves
4-8 slices of tomato
Salt, to taste
Fry the bacon slowly in a pan until almost crispy. Set the bacon aside.
Create the dredging station by filling three shallow containers, one with flour, one with the beaten eggs, and one with breadcrumbs.
Dredge the fish fillets in flour, egg, then breadcrumbs.
Heat oil in the pan over high heat, and gently lay the fillets into the pan. Make sure they are not touching each other. Fry the fish until they are golden brown, about 2 to 5 minutes per side. Set on paper towels to drain.
Spread the tartar sauce on both sides of the buns, then add the lettuce, fish fillets, tomato, and bacon.