1-Prepare the tartar sauce by finely chopping the 1 tablespoon baby capers, 1-2 dill pickles, and 2 tablespoons chopped green onions. Mix them with the ½ cup light mayonnaise, 2 tablespoons light unsweetened yogurt, 1 teaspoon Dijon-style mustard, and ¼ teaspoon black pepper. Refrigerate if made ahead.

2-Cut the 13 oz white fish filet into large squares and pulse in a food processor to mince.

3-Combine the minced fish with one of the 2 eggs, 3-4 tablespoons of the 1 cup crumbs, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon onion powder, and ½ teaspoon garlic powder.

4-Lightly flour a surface and divide the mixture into 4-6 portions. Shape into patties and dust with some of the ¼ cup flour.

5-Whisk the remaining one of the 2 eggs and place the remaining crumbs in a separate shallow bowl.

6-Heat olive oil in a skillet over medium-high heat.

7-Dip each patty in the egg wash, coat with the crumbs, and fry for 5 minutes on the first side and 4 minutes on the second. Add oil as needed.

8-Slice 1.5 cups red cabbage thinly, then dress with 1 tablespoon white wine vinegar or lemon juice, 1 tablespoon olive oil, and a pinch of salt. Toss and set aside.

9-Prepare the 4 lettuce leaves and 60 g (2 oz) cheddar or cheese of choice by slicing as needed.

10-Toast the 4 buns in a toaster, broiler, or in butter on a pan until golden.

11-Assemble the sandwiches by spreading the tartar sauce on the bottom buns, adding the fish patties, 60 g (2 oz) cheddar or cheese of choice, slaw, and 4 lettuce leaves. Spread tartar sauce on the top buns and close the sandwiches. Serve immediately.