For the tartar sauce, place garlic, shallots, egg yolks, mustard, lemon juice, and vinegar in a food processor and process to mix well. With the machine running, slowly add in the oil. Process till all the oil is incorporated. Place in a medium-size bowl and add in capers, gherkins, tarragon, and chile paste; mix well. Season with salt and pepper. Chill till ready to use. For the sandwiches, season the fillets with salt and pepper. In a small bowl, mix flour, chili pwdr, thyme, and basil. Dredge the fillets in the flour to coat them. In a large saute/fry pan, heat extra virgin olive oil till very warm. Add in the fillets and brown well on each side over high heat, 2 to 3 min per side. If the fillets are thick, you may need to place them in a 350 degrees oven for 3 to 4 min to cook them through. Toast rolls that fish is cooking. Place fillets on toasted rolls and top with tartar sauce. Then top with lettuce and sliced onion. Serve warm. Serves four.