3In another bowl, make the tartare sauce by combining mayonnaise, chopped dill pickles, capers, lemon juice, Dijon mustard, Worcestershire sauce, chopped fresh dill, chopped tarragon, chopped shallot or red onion, garlic powder, salt and pepper.
4Cut the cod into chunks that fit your buns and season with salt.
5In a bowl, mix the refrigerated flour mixture with ice-cold beer until you get a batter-like consistency.
6Lightly flour the fish before dipping into the batter.
7Fry the fish at 375 degrees for about four minutes.
8Season the fried fish with salt.
9Assemble the fish sandwich: spread tartare sauce on the bun, add lettuce, fish, more tartare sauce and top with the other bun half.