Tartar sauce

½ Cup Mayo

½ Cup Dill Pickles Finely Chopped

1 Tablespoon Dill Fresh, Chopped

1 Teaspoon Lemon Juice

½ Teaspoon Granulated Sugar

Vinegary Cabbage

4 Cups Green Cabbage Finely Shredded

1 Cup White Distilled Vinegar

1 Cup Boiling Water

2 Teaspoon Sugar

1 Teaspoon Salt

1 Teaspoon Mustard Seeds

Nashville Fish

8 Hake Fillets

1 Egg

1 Cup Non Blonde Lager

1 Cup All-Purpose Flour

2 Tablespoon Hot Sauce

1 Cup Breadcrumbs

Oil For Frying

½ Cup Butter – melted

1-2 Tablespoon Cayenne

1 Tablespoon Brown Sugar

2 Teaspoon Paprika

1 Teaspoon Chili Powder

½ Teaspoon Garlic Powder

½ Teaspoon Black Pepper

½ Teaspoon Salt

8 Brioche Buns

Tartar Sauce

Combine the mayonnaise with the dill pickles, dill, lemon juice, and sugar.

Let sit for at least 30 minutes or overnight.

Vinegary Cabbage

Combine the vinegar with boiling water, sugar, salt, and mustard seeds, stirring until the sugar and salt have dissolved.

Pour the liquid over the cabbage and let sit for 30 minutes.

Fish

Pat dry the hake fillets and season both sides with salt and pepper.

Whisk together the egg with the beer, all-purpose flour, and hot sauce until well-combined.

Add the fish to the batter, turning to coat, and let sit for 10 minutes.

Meanwhile, pre-heat the frying oil to 375˚  F / 190˚  C.

Remove the fish from the batter and coat with breadcrumbs, making sure to evenly coat both sides. Carefully drop the fish into the hot oil and fry until golden brown, about 5-6 minutes.

Remove the fish from the oil and place on paper towels to drain the excess oil.

Combine the melted butter with 1-2 tablespoon cayenne (depending on how spicy you want your sandwich), brown sugar, paprika, chili powder, garlic powder, black pepper, and salt.

Generously drizzle the chili butter over the fish.

Assemble the sandwiches.

Spread the tartar sauce on the bottom bun, top it with a fish filet, vinegary cabbage, and the remaining bun.

Serve immediately .. with a Non Blonde Lager of course!