• Pat the fish dry and season with salt and pepper.
• Put a 1/2 cup of the flour on a plate. Coat all sides of the fish and shake off excess. Let them sit on a wire rack until you are ready to dip them in the batter.
• In a bowl, mix together the remaining 1 cup of flour, baking powder, salt, pepper, cornstarch, sugar and club soda to form a batter. It should be the consistency of pancake batter.
• Heat oil in a large skillet until it reaches 375° F (190°C). Place the fish into the batter and coat on all sides then gently shake off an excess. Set it into the oil and cook for 3-4 minutes per side, to 145° F (65°C) internal temperature. Transfer to a wire rack to cool slightly.
• Lightly toast the brioche buns.
• In a bowl, mix the coleslaw with 1/4 cup mayo and seasoned rice vinegar and mayo and chili sauce. In another bowl mix the remaining 2 tablespoons of mayo with the chili sauce.
• Place 1/4 of the coleslaw on each bun, then the fish, then drizzle on the chili mayo. Serve while hot.

For the kale salad:

• Cut the stems off the kale and roughly chop it. Place it in a large salad bowl. Drizzle on the olive oil and massage the kale with your hands until it’s softened. Add the chickpeas, almonds, and Parmesan cheese to the salad.
• Cook the bacon to crispy and transfer it to a paper towel to cool.
• Add the shallots to the bacon drippings in the pan and saute over medium heat until softened, about 3 minutes. Add the vinegar, sugar, and mustard to the pan and whisk until well combined.
• Pour the warm dressing over the salad and toss to coat. Serve warm.