Begin by preparing the crumbing station with three bowls: one containing plain flour, one with beaten eggs (your egg wash), and one with panko breadcrumbs. You may season the flour if desired.

Coat each fish fillet first in flour to allow the egg wash to adhere, then dip into the egg wash, and finally coat with panko breadcrumbs. Gently fry the crumbed fillets in hot oil until golden and cooked through.

Once cooked, drain them on a paper towel and set aside.

To make the slaw, finely shred the red cabbage and iceberg lettuce. Mix with a generous amount of kewpie mayonnaise and a squeeze of fresh lemon juice. Season with a pinch of salt and stir to coat all the cabbage and lettuce evenly.

Slice the bread rolls in half. Spread a small amount of mayonnaise on the bottom half of each roll. Place a fillet of the crumbed fish on top, followed by a generous serving of the prepared slaw.

Top with slices of dill pickle and lemon on the top, if desired. Serve immediately.