Prepare a dredging station by placing flour on a plate, beaten eggs in a bowl, and panko breadcrumbs mixed with paprika and salt on another plate.
Pat dry each fish fillet with paper towels, then coat each fillet evenly in flour, shaking off excess.
Dip the floured fillet into the beaten eggs, ensuring it is fully coated, then transfer it to the breadcrumb mixture, pressing lightly to adhere the coating evenly.
Heat oil in a deep fryer or large skillet to 350°F (175°C). Carefully place the breaded fillets into the hot oil using tongs, frying in batches if necessary.
Fry the fillets for about 4-5 minutes per side, or until golden brown and crispy. Use a thermometer to ensure the internal temperature reaches 145°F (63°C) for safety. Remove with tongs and drain on paper towels.
Toast the burger buns lightly if desired. Spread tartar sauce on the bottom bun, place the crispy fish fillet on top, then add more tartar sauce if preferred. Cover with the top bun and serve immediately.
