Nashville Hot Fried Fish Sandwiches

Tartar Sauce:

1 cup mayonnaise

1/2 cup chopped dill pickles

Juice of 1/2 lemon

2 tablespoons chopped dill

Salt to taste

Coleslaw: 

2 cups shredded cabbage

1/2 cup red wine vinegar

1 tablespoon whole grain mustard

1 teaspoon sugar

Salt to taste

Fish: 

3/4 cup AP flour

1/2 cup rice flour

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 cup lager beer

4 cod fillets

1 cup melted butter

2 tablespoons cayenne

2 tablespoons brown sugar

1 tablespoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

Vegetable oil, for frying

4 brioche buns, toasted, if desired

In a Dutch oven, heat oil to 350F. 

To make tartar sauce: In a bowl, stir together all ingredients.

To make coleslaw: In a bowl, toss together all ingredients. Let stand while preparing fish. 

In a mixing bowl, whisk AP flour, rice flour, baking powder and salt. Whisk in beer just until a smooth batter forms. Coat the fish in the batter. Fry fish until golden brown and cooked through, about 4 minutes. Remove fish with a slotted spoon and place on wire rack.

Meanwhile, mix melted butter with cayenne, brown sugar, paprika and garlic powder. Season with salt and pepper. Brush butter mixture on fried fish. To build sandwiches, spoon tartar sauce on bottom bun, top with fish, then top with coleslaw and top bun. Serve hot.