large bowl Combine the beer and vodka in a small bowl Add the remaining ½ cup flour to a large bowl Toss the fish pieces in the flour until evenly coated Transfer to a wire rack set over a rimmed baking sheet Slowly add the beer mixture to the flour mixture, whisking constantly just until the batter has texture of thick paint (you may not need all of the beer) The batter should leave a trail if you drip it back into the bowl off the whisk Do not overmix; a few small lumps are OK Transfer the fish to the batter and turn to coat Pick up one piece of cod from one edge, allowing excess batter to drip back into the bowl, quickly dip it into the bowl of flour and turn to coat both sides, and then carefully transfer it to the hot oil, lowering it in slowly to prevent splashes Repeat until all pieces are in the oil Cook, shaking the pan gently and and agitating the oil with a wire-mesh spider constantly, flipping the fish halfway through cooking, until cod is golden brown and crisp on all sides, about minutes Transfer the fish to a papertowel-lined plate and season immediately with salt Place a small pile of slaw on the bottom half of each bun Top with a piece of fish and a dollop of tartar sauce Close the buns Serve with extra slaw and sauce on the side Onion Rings At their physical core, onion rings couldn’t be more different from fried fish But at their philosophical core, they are one and the same In each case, the goal is to prevent the ...Onion Rings At their physical core, onion rings couldn’t be more different from fried fish But at their philosophical core, they are one and the same In each case, the goal is to prevent the