Pour enough oil into a sturdy skillet about 1 inch up the side. Heat the oil to 350°F or until a small piece of bread tossed into the oil sizzles, and browns within about 15 seconds.
Vegetable oil
Lightly season the fish fillets with salt and pepper.
1 lb cod, Kosher salt and freshly ground black pepper
Place the flour in a pan or on a plate, mix the eggs with the water in a pan or medium bowl, and mix together the Panko with 1 tsp of salt. in a medium bowl.
1 cup all-purpose flour, ½ cup water, 2 eggs, 2 cups Panko breadcrumbs
Dredge each fillet, starting with the flour, shaking off the excess.
Submerge the filet into the egg mixture and then shake off the excess.
Dredge the filet into the Panko crumbs, helping the crumbs adhere with your fingers.
Place the filets on a rack until ready to fry (can be kept in the refrigerator for up to 2 hours).
Carefully place the filets in the hot oil, and fry until golden, about 2 to 3 minutes. Do this in batches, if necessary (don't overcrowd the filets in the hot oil).
Remove fillets with metal tongs and place them on a paper towel-lined plate.
Split the buns and lightly toast them on a hot skillet, griddle, or grill.
4 brioche buns
Spread the tartar sauce on each of the bottom buns, then add the lettuce, a filet, and top with tomato, pickles, and top bun. Sprinkle a little more salt and pepper on the tomato slices, if desired. Serve at once.
Tomato, Green lettuce, Bread and butter pickles