Tartar Sauce:
1. In a small bowl, combine mayo, pickle, lemon, capers, 1 Tbsp. herbs, mustard and salt, and pepper to taste. Cover and set aside in the fridge for 30 minutes before use.
Alternate: Use a prepared or jarred Tartar sauce
Breading:
2. In 3 shallow containers (pie plate or 9x9"" baking dish size), fill with 1) flour mixed with, onion and garlic powders, 2) eggs, cracked and beaten 3) Breadcrumbs mixed with 1/2 Tbsp. chopped herbs.
Alternate: Use a frozen fish stick or filet and prepare according to package directions
Fish Sticks:
3. Preheat oven to 375F.
4. Dry codpieces well on paper towel. Season with salt and pepper. A few pieces at a time, place fish pieces in flour mixture and toss to coat. shaking off excess four, dip into the beaten egg.
5. Shaking off excess egg, place into breadcrumbs and roll to evenly coat. Repeat process with remaining pieces of fish.
6. Place breaded fish pieces onto a parchment-lined baking pan
7. Bake for 15-20 minutes, turning over fish pieces halfway through until breading is golden and fish flakes easily with a fork.
8. To assemble, place hot 3 fish sticks lengthwise in each hotdog roll, and spoon over 2-3 Tbsp. tartar sauce per roll. Sprinkle potato chips over top.
