Slice the prepared loaf of gefilte fish into eight equal pieces.

Place the cornstarch into a bowl. Coat each gefilte slice with the cornstarch, tapping off the excess. Set aside.

Prepare two bowls. In the first bowl, beat the egg well. In the second bowl, combine bread crumbs, kosher salt, black pepper, sesame seeds, tarragon, and paprika. 

Now dip each slice into the egg, coating it and letting the excess drip off. Then dip into the bread crumb mixture, flipping to cover fully, patting some onto the slice if necessary.

Chill the slices in the fridge for at least 10 minutes. Meanwhile, preheat your oil to 356 degrees Fahrenheit. If frying on the stovetop, use a thermometer to keep the temperature of the oil between 350 and 360 degrees.

Prepare the sauce. Mix all of the sauce ingredients together in a small bowl until completely combined. 

Fry the slices in batches until golden brown and crispy. Serve with the sauce.