In a small bowl combine 1/2 cup mayonnaise, 2 Tbsp finely chopped dill pickles, 1 Tbsp chopped capers, 1 tsp minced shallot (or red onion), 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp black pepper and 1/4 tsp salt. Stir until smooth, taste and adjust seasoning. Cover and refrigerate at least 30 minutes to meld flavors.

House Coleslaw

Prepare coleslaw

In a medium bowl toss 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup shredded carrot. In a separate small bowl whisk together 1/4 cup mayonnaise, 1 Tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over the cabbage mixture and toss until evenly coated. Refrigerate at least 15 minutes before serving to let flavors develop.

House Bread Crumb Coating

Make house breadcrumbs

If using stale sandwich bread, tear into pieces and pulse in a food processor until coarse crumbs (about 1.5 cups). Alternatively use panko. Transfer crumbs to a bowl and stir in 1 Tbsp finely chopped parsley, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika (optional), 1/2 tsp salt and 1/4 tsp black pepper. Set aside.

Battered Fish

Prep fish

Pat the 3 cod fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt (part of the divided amount) and 1/4 tsp freshly ground black pepper. If fillets are thick, slice into individual serving portions so each piece is roughly uniform (about 4–5 oz each).

Set up dredging station

Place 1 cup all-purpose flour in a shallow dish for dredging. In a second bowl whisk together 1/4 cup cornstarch and remaining 1/2 tsp kosher salt. In a third bowl whisk 1 egg with 1 cup cold club soda or beer, then whisk in 1/4 cup cornstarch and 1 tsp baking powder to form a light batter (batter should be thick enough to coat but still slightly runny). Keep batter cold in refrigerator until ready to use.

Coat fish

Working one piece at a time: lightly dredge the fish in the flour, shaking off excess. Dip into the cold batter to coat completely, letting excess drip off, then press into the prepared house breadcrumbs to adhere a crisp outer coating. Transfer to a wire rack while heating the oil.

Heat oil

Pour about 1.5 cups vegetable oil into a heavy skillet (cast iron or stainless) — oil should be about 1/2 to 3/4 inch deep. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in ~30 seconds. Maintain temperature between 340–360°F during frying.

Fry fish

Carefully add coated fillets to the hot oil without overcrowding (work in batches if needed). Fry 3–4 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into thickest part reads 135–145°F and coating is crisp (timing varies with thickness). Use a slotted spatula to transfer cooked fillets to a wire rack set over a baking sheet to drain briefly. Sprinkle a light pinch of salt on each while hot.

Finish and serve

Plate 3 pieces of fish with a generous scoop of house coleslaw, a lemon wedge, and a ramekin of house tartar sauce. Serve immediately while fish is hot and crisp.