In a large frying pan such as cast iron skillet, heat the frying oil. Add enough oil to shallow fry each side of the filet (roughly halfway up the battered fish) or to fully submerge if deep frying.

Cut fish filets into 4 even pieces and pat dry with a paper towel. Combine the Old Bay, dried parsley, dried oregano, garlic powder, onion powder and salt and pepper. Season the fish with the spice mixture and reserve the remainder for the dredge.

In a shallow bowl, combine flour, cornstarch, baking powder and remaining spices. Whisk in the soda water until the mixture resembles a thick pancake batter. Once the oil reaches 350 degrees F, dredge both sides of the fish by dipping into the batter and slowly dropping into the hot oil. Fry 4 minutes a side until crispy and golden brown. Remove to a wire rack and pat dry if needed.

To assemble: butter both sides of the bun and warm in a pan or the oven until slightly toasted. Drizzle some tartar sauce on both sides, place the fried fish fillet on the bottom bun and dress with the cabbage slaw. Finish with pickles and Enjoy!