Preheat the oven to 350 F degrees. 

Cut the fish into 4 pieces that will fit in the bun. Set aside until needed. 

In a wide shallow bowl whisk together the flour, paprika, garlic powder, onion powder, black pepper, and salt until well combined. In a separate shallow bowl whisk the eggs until well combined. 

Place a rack inside a sheet pan. Now, coat a piece of fish in the egg. Then, dip it in the flour mixture, coating all sides. Lightly press the flour on to the fish, and allow the excess to drip off. Do a second coating by passing it through the egg and flour once again. 

Heat about 3’’ of oil to 350°F (deep frying temp.) Deep fry the fish until golden brown on all sides. Transfer on to the rack and continue coating and frying the fish. Next, bake the fish until fully cooked to a safe internal temperature of 145°F. 

Meanwhile, in a small bowl combine all of the tartar sauce ingredients and whisk to combine. Taste, if it needs salt, add some. 

Toast the buns and spread the tartar sauce on both. Place the cooked fish in the middle with butterhead lettuce. ENJOY!