I love a deep-fried, puffy-battered fish sandwich, with a tempura-like coating, but I'm not doing that at home. That's for an indulgent summer seafood shack lunch, or if you're lucky enough to find yourself in a British pub.

But a great, pan-fried piece of fish can be yours with much less work, and significantly less oil. One time to do it, and stat, is when you have Alaskan halibut. It's worth seeking out - sweet and delicate, with white, firm, flaky flesh. It keeps its shape nicely even as you flip it in the pan. One-quarter inch of oil will get you a great crust, and when that crispy fish is nestled in a roll with lettuce, tomato and tartar sauce, you will feel like summer has really arrived.You could certainly just go out and buy some prepared tartar sauce if you're in a hurry, but a homemade tartar sauce is a bit of a revelation, and very simple to make. If you don't have cornichons, you can substitute jarred relish.Halibut Fried Fish Sandwich with Lemon Basil Tartar SauceMakes 4 sandwichesStart to finish: 25 minutesLemon Basil Tartar Sauce½cup mayonnaiseJuice of½lemon2 tablespoons minced cornichons (baby pickles)2 tablespoons minced scallions1 tablespoon capers, drained and rinsed, then minced2 teaspoons coarse Dijon or Creole mustard1 tablespoon minced basil1 tablespoon chopped fresh parsleyKosher saltFreshly ground black pepperHalibut Fried Fish Sandwiches3/4 cup all-purpose flour1 large egg½cup milk½teaspoon hot sauce1 cup panko breadcrumbs4 (6-ounce) pieces halibutvegetable oil for pan frying (about ½ cup)4 potato rollsSeveral pieces of leaf or romaine lettuce, torn to fit the rolls1 ripe tomato, slicedLemon wedges for servingPreheat the oven to broil.Make the Tartar Sauce. In a small bowl, mix together the mayonnaise, lemon juice, cornichons, scallions, capers, mustard, basil, parsley, and½teaspoon salt and¼teaspoon freshly ground black pepper. Have all of the sandwich rolls and toppings ready to go so that when the fish is cooked, you can assemble the sandwiches right away.In a shallow wide bowl, mix the flour with½teaspoon salt and½teaspoon freshly ground black pepper. In another shallow wide bowl, beat the egg with the milk and the hot sauce. Place the panko breadcrumbs in a third shallow wide bowl.Heat enough oil to come up¼-inch high in a large skillet over medium high heat. While the oil is heating, dredge each piece of fish first in the flour, shaking off any excess, then in the milk mixture, allowing any excess to drip back into the bowl, and then finally dredge the fish in the breadcrumbs. Fry the fish in the oil for about 4 minutes on each side until the fish is golden brown and cooked through. Remove it with a slotted spatula and place on a paper towel-lined plate or surface to drain for a minute.While the fish is cooking, broil the buns cut side up for just a minute until lightly browned. Place a piece of cooked fish on the bottom half of each roll, and top with a spoonful of the tartar sauce. Top with the lettuce and tomato, and then with the second half of the roll. Serve immediately, with the lemon wedges.Nutrition information per serving of Lemon Basil Tartar Sauce (about 2 tablespoons): Nutrition information per serving: 98 calories; 93 calories from fat; 10 g fat (2 g saturated; 0 g trans fats); 6 mg cholesterol; 319 mg sodium; 1 g carbohydrate; 0 g fiber; 0 g sugar; 0 g protein.Nutrition information per serving of Halibut Fried Fish Sandwiches: 611 calories; 168 calories from fat; 19 g fat (3 g saturated; 0 g trans fats); 139 mg cholesterol; 686 mg sodium; 62 g carbohydrate; 2 g fiber; 8 g sugar; 45 g protein.