1. Pour 3/4 cup Lawry's® Lemon Pepper Marinade with Lemon Juice over fillets in a large nonaluminum baking dish or plastic bag and turn to coat. Cover, or close bag, and marinate in refrigerator about 30 minutes. Combine remaining 1/4 cup Marinade with Mayonnaise; set aside.
2. Place bread crumbs in a shallow pie plate. Remove fillets from Marinade, discarding Marinade. Heat 1/4-inch oil in a large skillet over medium-high heat and cook fillets, in batches, until golden brown and fish flakes with a fork, turning once. Drain on paper towels.
3. Evenly spread reserved mayonnaise mixture on both cut-sides of rolls. Top with fillets, thinly sliced tomatoes, shredded lettuce, then tops of rolls.