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To a bowl, combine mayo, dill relish, lemon juice, parsley, sugar, mustard, dill, onion powder, red pepper flakes, and black pepper. Mix together until smooth and it has a thick consistency.
To one bowl, combine all purpose flour, salt, black pepper, and chili powder.
To a second bowl, beat together eggs, salt, chili powder, and black pepper.
To a food processor or blender, add panko breadcrumbs, salt, chili powder, and black pepper. Blend until it resembles sand and transfer to a bowl.
Dip each fish filet first in the flour, then in the egg batter, and finally in the panko mix. Use one hand for the dry and the other hand for the wet.
Heat vegetable oil to 325°F. Make sure it is not too hot.
Add the filets in, making sure not to crowd them.
Fry for 8 to 9 minutes until golden on the outside and fully cooked in the center.
Transfer to a wire rack to drain excess oil.
Add a slice of American cheese on top of each filet.
To the toasted bun, add the filet and cheese, tartar sauce, and lettuce if using.
Seal the sandwich shut with the top bun and enjoy!