To make the slaw; add all ingredients to a bowl and season to your liking.
Prepare a pot for deep frying.
Season the fillets with salt and pepper and put aside.
In a shallow bowl, add the flour, cornstarch, smoked paprika, cayenne pepper and garlic powder.
Add in the beer and mix until smooth.
Make sure the oil is hot before dipping the fish in and fry until golden brown. Place in an oven rack until all fish are done.
Heat a skillet and roast the insides of the brioche.
Smear some Dijon mustard on the buns, place the fish on the bun first then add the coleslaw and pickles.