Directions

1. In a small mixing bowl, thoroughly combine sour cream, buttermilk, mayonnaise, Treasure Cave Crumbled Blue Cheese, lemon juice, grated garlic, lemon juice, lemon zest, salt and pepper. Taste and adjust salt and/or lemon juice if needed. 
2. In a large mixing bowl, toss cabbage, red onion, dill, and parsley. Dress with desired amounts of blue cheese dressing, reserving the rest. Set the blue cheese slaw in the fridge. 
3. In a saucepan over medium heat, combine hot sauce, honey and Worcestershire sauce. Once it begins to simmer, turn off the heat and stir in the cold butter. Set buffalo sauce mixture aside. 
4. Season cod filets with salt to taste. Dust with a light coating of flour, shaking off any excess. 
5. Preheat fry oil to 350 degrees F. Line a baking sheet with a wire rack. If you do not have a wire rack, line with a paper towel. 
6. Combine rice flour, all-purpose flour, baking powder, beer, salt, black pepper, paprika, garlic powder and ice cubes (keeping the batter cold achieves a crispier result). Stir just until thoroughly combined. Over-mixing will lead to gluten development, which will give us a soggy result. 
7. Dunk the fish in the batter, letting the excess drip off. Carefully drop fish into frying oil and fry until golden brown, about 3-4 minutes. Remove fish with a slotted spoon and place on wire rack. 
8. Reheat the buffalo sauce for a few minutes. Coat the fish with the buffalo sauce. 
9. Toast brioche with butter over medium heat until golden.  
10. On the bottom bun, spread a layer of the sauce, followed by sliced dill pickles. Lay down a piece of fish, then desired amounts of slaw. Add top bun and serve immediately.