Pat the fish fillets dry with paper towels.
Season both sides with smoked paprika, garlic powder, salt, and black pepper.
Beat the egg in a small bowl.
Place cornmeal in one shallow dish and breadcrumbs in another.
Dip each fillet into the beaten egg.
Coat with cornmeal evenly.
Dip back into the egg.
Roll in breadcrumbs until fully coated for a crispy crust.
Heat oil in a medium pan over medium-high heat.
Fry fillets until golden brown and crispy on both sides.
Remove and drain briefly on paper towels.
Place a lettuce leaf on the bottom half of each bun.
Spread about 1 tablespoon tartar sauce on top of the lettuce.
Add the crispy fish fillet.
Top with sliced pickles and pickled red onions.
Add another tablespoon of tartar sauce.
Cover with the top bun and serve immediately.
