Ingredients

• 1 tablespoon salt
• 1 tablespoon thyme
• 2 teaspoons paprika
• olive oil, for frying
• 2 1/2 lbs fresh flounder fillets (or other white fish)
• 3 tablespoons seafood seasoning, plus more for sprinkling (recipe below)
• 2 cups all-purpose flour
• 2 cups panko breadcrumbs (or regular breadcrumbs)
• 3 eggs, beaten
• 1 large French baguette, cut into 4 servings (or use bread of choice or buns)
• 12 tomatoes, slices
• 8 romaine leaves, sliced thin (chiffonade)
• 1 small red onion, sliced thin
• 1 teaspoon hot relish (Amish or Indian)
• 2 tablespoons capers
• 2 tablespoons Dijon mustard
• 2 teaspoons chopped fresh tarragon leaves (or 1/4 tsp. dried)
• 1/2 teaspoon fish sauce
• fresh ground black pepper
• 2 teaspoons Worcestershire sauce
• 1/2 lemon, juice of
• 1 teaspoon hot sauce
• 1 1/2 cups mayonnaise
• 1 tablespoon onion powder
• 3/4 teaspoon pepper
• 1/4 teaspoon sage
• 1/4 teaspoon rosemary