"Egg-Battered Fishwiches on Toast with Yogurt Tartar Sauce" – Rachael Ray

Ingredients

• 1 cup Greek yogurt, whole milk or reduced fat
• ½ lemon, juiced (about 2 tbsp.)
• ¼ cup fresh dill sprigs, finely chopped
• 3 tbsp. finely chopped onion or shallot
• 3 tbsp. sweet pickle relish
• 2 tbsp. Dijon mustard
• 2 tbsp. small capers
• 1 clove garlic, grated or pasted
• Salt and pepper
• 4 tilapia or other mild white fish fillets (6 to 8 oz. each)
• 1 tsp. granulated garlic
• ½ lemon; plus 1 lemon, cut into wedges, for serving
• About 1/2 cup flour, for dredging
• About 3 tbsp. cornstarch
• 3 large eggs
• About 3 tbsp. milk, half-and-half, or heavy cream
• 1 tbsp. vegetable or safflower oil
• 3 tbsp. butter
• 8 slices good-quality white bread, lightly toasted
• Shredded iceberg lettuce, for topping