• Chop the parsley, shallot, cabbage, and hard boiled egg.
  
• Combine all the tartar slaw ingredients together: kewpie mayo, cabbage, hard boiled egg, shallot, parsley, relish (make sure to drain juices), lemon juice, dijon mustard, and parmesan cheese. Keep in the refrigerator.

  *This can be made ahead of time!
  
• Cut about 1 inch off the ends of the brioche hot dog buns. You can save the ends to make croutons, OR you can make your own breadcrumbs for the fish, instead of using panko.
  

Make your own breadcrumbs (skip if using panko)

• Toast the ends of the brioche buns. I toasted these for about 2 minutes on each side, but you'll need to watch it to make sure it doesn't burn.
  
• Let it cool completely before blending it in the food processor, then add 2 tbsp of grated parmesan cheese and mix well.
  

Prep the fish

• Slice the fish in half so that you have two filets in the shape pictured. Season with salt, pepper, and garlic powder.

  *You can also just cut them into 6 strips the length of the brioche buns, but this will take more time to coat in the breading.
  
• Coat in all purpose flour
  
• Dip the coated fish into milk
  
• Then do one final coat in the breadcrumbs (or panko).

  *Add 2 tbsp grated parmesan cheese to the panko.
  
• Fry in neutral oil at 350 degrees Fahrenheit for 2 minutes on each side.
  
• Rest on a wire rack
  
• Cut into 6 strips
  
• Add Monterey jack cheese slices to each brioche bun, then add the tartar slaw, then add the breaded fish.
  
• Place the rack at least 6 inches from the broiler. Broil on low for 2 minutes, then broil on high for another 2 minutes or until the cheese crisps on top of the bread.
  
• Serve right away, but these can also be reheated. Just pop them into the air fryer for 4-5 minutes at 375.