In a medium bowl, mix together 1 cup of mayonnaise, ¼ cup diced pickles, 1 tsp pickle juice, 1 tbsp freshly squeezed lemon juice, 2 tbsp chopped dill, ¼ cup capers, and a pinch of salt and pepper. Stir until well combined, then set aside.

In a large mixing bowl, whisk together ¼ cup flour, ¼ cup cornstarch, 2 tbsp paprika, 1 tbsp Old Bay seasoning, 1 tbsp chili powder, 2 tsp garlic powder, 2 tsp onion powder, and 1 tsp salt. Gradually add 1 large egg and 14 oz of beer while mixing until a smooth batter forms.

Take 1 lb of your preferred white fish fillets, and pat them dry with paper towels. Sprinkle 1 tbsp of salt over both sides to season and cut the fillets into portions.

In a deep skillet or heavy pot, heat about 6 cups of vegetable oil over medium-high heat until it reaches a temperature of 375°F.

Carefully dredge each piece of fish in the remaining 1.5 cups of flour, then dip into the batter and gently place it in the hot oil. Fry for about 3 to 4 minutes per side until golden brown.

Take your 4 potato buns and place a slice of cheese on the bottom of each bun. Toast the buns over medium heat until the cheese melts and the buns are slightly crispy.

Spread a generous amount of the prepared sauce on the top half of each bun. Place a crispy fried fish filet on top of the melted cheese, add any additional toppings, then close the sandwich.