Instructions: For the tartar sauce, place garlic, shallots, egg yolks, mustard, lemon juice, and vinegar in a food processor and process to mix well. With the machine running, slowly add the oil. Process until all the oil is incorporated. Place in a medium-size bowl and add capers, gherkins, tarragon, and chile paste; mix well. Season with salt and pepper.

Refrigerate until ready to use.

For the sandwiches, season the fillets with salt and pepper. In a small bowl, mix flour, chili powder, thyme, and basil. Dredge the fillets in the flour to coat them.

In a large saute pan, heat olive oil until very hot. Add the fillets and brown well on each side over high heat, 2 to 3 minutes per side. If the fillets are thick, you may need to place them in a 350 degrees oven for 3 to 4 minutes to cook them through.

Toast rolls which fish is cooking. Place fillets on toasted rolls and top with tartar sauce. Then top with lettuce and sliced onion. Serve hot.

Serves four.

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