Place fish and 1 cup of Ken's Buttermilk Ranch Dressing in a resealable bag. Let sit for 1 hour.
Meanwhile, combine salt, pepper and paprika with the flour and place in a shallow bowl. Put well-beaten eggs and panko in 2 separate shallow bowls. Preheat a sauté pan over medium heat with vegetable oil. Dredge the fish, first in the flour, then the eggs and then the panko.
Once the oil is hot, fry the fish on each side for about 2 minutes per side. Set fish on a paper towel-lined plate. Brush the rolls on both sides with additional Ken's Buttermilk Ranch Dressing. Add the fish, lettuce, pickles and red onion.