Crispy Fish Sandwich

In a mixing bowl, combine all-purpose flour, rice flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, baking soda, and curry powder. Whisk to combine.

Place the bowl of dry ingredients and a can of beer in the freezer for 10 minutes to get them very cold.

While the batter ingredients chill, prepare the tartar sauce. In a separate bowl, combine mayonnaise, chopped dill pickle, chives, tarragon, capers, Dijon mustard, Worcestershire sauce, black pepper, diced shallot, and lemon juice.

Mix the tartar sauce until well combined and set aside.

Cut the cod fillets into portions that will fit on your buns. Season the fish generously with salt.

Remove the dry mix and beer from the freezer. Slowly stream the ice-cold beer into the dry ingredients while whisking until you have a smooth batter with a consistency similar to pancake batter.

Slice the brioche buns in half, spread butter on the cut sides, and toast them in a pan until golden brown.

Heat about 4 cups of vegetable oil in a deep pot or Dutch oven to 375°F (190°C).

Pat the fish pieces dry with a paper towel. Lightly dredge each piece in a small amount of the dry flour mixture before dipping into the batter.

Dip a piece of floured fish into the beer batter, ensuring it's fully coated. Carefully lower it into the hot oil, swishing it for a moment before releasing to prevent sticking.

Fry for about 4 minutes, until golden brown and crispy.

Remove the fried fish from the oil and place it on a wire rack to drain. Immediately season with more salt.

Assemble the sandwiches. Spread tartar sauce on the bottom toasted bun, add a piece of butter lettuce, then the crispy fish fillet. Top with more tartar sauce and the top bun.