Beer Battered Codwich Sliders

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Caper Lemon Tartar Sauce:

1 cup mayo

2 tablespoons capers, drained and chopped

2 tablespoons pickle relish

1 tablespoon fresh lemon juice

1 1/2 teaspoons white wine vinegar

1/2 teaspoon Worcestershire sauce

Kosher salt and freshly ground black pepper

Fennel Slaw:

1 1/2 cups red cabbage, sliced thin

1/4 cup fresh parsley leaves, chopped

1 medium bulb fennel, trimmed and thinly sliced, save fronds for garnish

2 tablespoons fresh lemon juice (from about 1 lemon)

2 tablespoons Dijon mustard

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Fish:

6 cups peanut oil, for frying

2 cups plus 1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon table salt

One 12-ounce bottle good beer (Irish stout preferred)

1 egg, lightly beaten

1 pound cod fillet, cut into pieces the length of the buns

Kosher salt and freshly ground black pepper

Sandwich Build:

8 parker house rolls, buttered and griddled until toasted