3 tablespoons mayonnaise, preferably homemade (here)
1 tablespoon sugar
For the Sandwiches
4 cups peanut oil
1½ cups all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
Kosher salt
¼ teaspoon paprika
¾ 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 1
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 1 cup of the flour, the cornstarch, baking
powder, baking soda, 2 teaspoons salt, and paprika in a