Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and place a wire rack on top. Lightly spray the wire rack with cooking spray.
Step 2: Prepare the Triple Pickle Tartar Sauce: In a medium bowl, combine mayonnaise, finely diced dill pickles, sweet relish, finely diced bread-and-butter pickles, fresh lemon juice, fresh dill, Dijon mustard, salt, and pepper. Stir until well combined. Cover and refrigerate until ready to serve.
Step 3: Prepare the fish: Pat the fish fillets very dry with paper towels. Cut larger fillets into sandwich-sized portions if needed. Season both sides lightly with salt and pepper.
Step 4: Set up the breading station: Place the all-purpose flour in one shallow dish, the beaten eggs in a second shallow dish, and the Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in a third shallow dish. Mix the breadcrumb mixture well.
Step 5: Bread the fish: Dredge each fish fillet first in the seasoned flour, shaking off excess. Then dip into the beaten egg, allowing excess to drip off. Finally, press firmly into the seasoned Panko breadcrumbs, ensuring the fish is thoroughly coated on all sides.
Step 6: Arrange and bake: Place the breaded fish fillets on the prepared wire rack. Lightly spray the tops of the fish with cooking spray. Bake for 12-18 minutes, flipping halfway through, or until the fish is golden brown, crispy, and flakes easily with a fork. Cooking time will vary based on fish thickness.
Step 7: Assemble sandwiches: While the fish is baking, lightly toast your buns. Spread a generous amount of Triple Pickle Tartar Sauce on both halves of each toasted bun. Layer with lettuce, tomato slices, and a hot, crispy fish fillet. Close the sandwich.
Step 8: Serve immediately: Enjoy your Oven-Fried Fish Sandwich with Triple Pickle Tartar Recipe with your favorite side dishes. Store any leftover tartar sauce in an airtight container in the refrigerator.