SERVES 6 For the Slaw 1 small head cabbage, cored and finely shredded (about 6 cups) ½ small red onion, thinly sliced (about ½ cup) Kosher salt and freshly ground black pepper 2 teaspoons cider vinegar 1 teaspoon Dijon mustard 3 tablespoons mayonnaise, preferably homemade (here) 1 tablespoon sugar For the Sandwiches 4 cups peanut oil 1ẵ cups all-purpose flour ẵ cup cornstarch 1 teaspoon baking powder ẳ teaspoon baking soda Kosher salt ẳ teaspoon paprika ắ cup light-flavored beer (such as PBR or Budweiser), ice-cold ¼ cup 80-proof vodka 18 ounces cod fillet, cut into six 3-ounce pieces 6 soft hamburger buns, toasted in butter 6 tablespoons Extra-Tangy Tartar Sauce (here) To make the slaw: Toss the cabbage and onion with teaspoon salt and lots of pepper in a bowl and set aside Combine the vinegar, mustard, mayonnaise, and sugar in a medium bowl and set aside for at least 15 minutes To finish the slaw, pick up the salted cabbage and onions in batches, squeeze out the excess moisture, transfer to the bowl with the dressing Toss to combine and season to taste with more salt and pepper if desired Set aside To make the sandwiches: Heat the oil to 350°F in a large wok or cast-iron skillet over medium-high heat Whisk together cup of the flour, the cornstarch, baking powder, baking soda, teaspoons salt, and paprika in a ... a medium bowl and set aside for at least 15 minutes To finish the slaw, pick up the salted cabbage and onions in batches, squeeze out the excess moisture, transfer to the bowl with the dressing Toss to combine and season... to taste with more salt and pepper if desired Set aside To make the sandwiches: Heat the oil to 350°F in a large wok or cast-iron skillet over medium-high heat Whisk together cup of the flour, the cornstarch, baking powder,...3 tablespoons mayonnaise, preferably homemade (here) 1 tablespoon sugar For the Sandwiches 4 cups peanut oil 1ẵ cups all-purpose flour ẵ cup cornstarch