Cut the potato into thick fries. Place the fries in a large bowl and cover with water. Add 1 tablespoon of the salt and give everything a quick stir. Set the fries aside to soak for 1 hour.

While the fries are soaking, prepare the slaw. Place the fennel, orange segments and pickles in a large bowl. In a small bowl combine the mayo, malt vinegar, celery seed, garlic and 1/2 teaspoon of the remaining salt. Pour the mayo mixture over the fennel mixture and toss to coat. Cover the bowl with plastic wrap and transfer the slaw to the refrigerator to chill until ready to use.

Take the fries out of the water and place them on a clean, lint-free dish towel. Pat them very dry and set aside.

Pour the canola oil in a large heavy bottom pot and place over high heat. Heat the oil to 375°F. Add the fries and fry until lightly golden, about 5 minutes. Remove the fries from oil and transfer to a plate lined with paper towel to drain. Bring the oil back up to temperature and add the fries to the oil once more. Fry until deep golden in color, about 5 more minutes, then transfer to a plate lined with paper towel. Store the fries in a 150°F oven to keep warm until ready to use. Take the oil off the heat.

Sift the flour and cornstarch together in a large mixing bowl. Whisk in the remaining salt and set aside. Crack the egg in a medium sized bowl and whisk in the pickle juice and honey.

Begin to bring the oil back up to temperature before add the wet batter ingredients to the dry.

Pour the egg mixture into the flour mixture followed by the beer. Stir to combine until a thick, slightly lumpy batter forms.

Once the oil returns to 375°F, dip the fish pieces in the beer batter and add them to the oil. Fry the fish until golden brown, about 6-8 minutes. Transfer the fish to a plate lined with paper towel.

Split the kaiser buns in half and top the bottom halves with a piece of fish. Place 6-7 fries on top of the fish followed by a large spoonful of the orange fennel slaw. Serve immediately with a lemon wedge and cold beer.