1dill pickle slices
Rinse fish and place on a plate. Drizzle with lemon juice and season with a little salt. Set aside.
Place the eggs in a shallow dish. Beat them with the milk and the mustard. Set aside.
Place the flour in a shallow dish. Add ½ tsp. salt and ½ tsp.pepper and mix. Set aside.
Place cornmeal in a shallow dish. Add the garlic powder, paprika, the remaining white pepper
For the sauce: In a small bowl, mix together the mayonnaise, 2 TBS lemon juice, red onion, capers hot sauce and pickles. Season with a little salt and white pepper and whisk it.
Dredge the fish in the flour, coat well and shake off the excess. Then, place it in the egg, coat well and shake off the excess. Place it in the dish with the cornmeal, coat well on both sides and shake off the excess.
Heat a skillet with some oil. When it is hot, add the fish and allow it to brown – about 5 minutes. Turn over and cook until golden brown.
Spread sauce on both pieces of bread. Place lettuce, fried fish, tomato slices,onions and pickles.