Beer Battered Nashville Hot Fish Sandwich



  1. Coat fish with batter and deep fry at 350°F. Drain and toss with Nashville Hot Sauce (SJ3477HA).
  2. Toast brioche roll and spread Ken's Metropolitan Select New England Style Tartar Sauce (KE0887) on bottom.
  3. Top with fish, tomato and pickle and cole slaw
  4. Place top half of roll on and serve