Step 1

For the slaw, whisk up vinegar, sugar, salt, celery seeds and oil

Step 2

Add cabbage and carrot, toss and let sit 1 hour

Step 3

For the fish, heat 1 ½ inches of oil in a skillet over medium to medium-high heat

Step 4

Listicle: Rachael Ray 10

Step 5

25-Inch Covered Deep Skillet Line a sheet tray with parchment and a wire rack

Step 6

For the tartar sauce, in a small bowl, mix up sour cream or yogurt with juice of half a lemon, herbs, capers and chopped cornichons or relish

Step 7

Toss the fish with salt and the remaining lemon juice

Step 8

Add the flour to a large bowl

Step 9

Slowly whisk in the beer, adding a little at a time until it reaches the consistency of a thin pancake batter

Step 10

Dip fish in batter to coat and cook 5 minutes, in batches, if necessary, until fish is cooked through and batter is deeply golden

Step 11

Remove to prepared sheet tray with wire rack and sprinkle with salt while still hot

Step 12

Serve with sauce and slaw, malt vinegar and hot sauce