Soak the fish in the buttermilk for at least 6 hours and up to overnight.
Season the cornmeal with the cayenne, celery seed and some salt and pepper. Toast the buns in the oven or a hot dry skillet.
In a large skillet, heat the oil over medium-high heat. Remove the fish from the milk, and then dredge in the seasoned cornmeal, pressing down to ensure an even coating of breading. Shake off any excess cornmeal.
Pan-fry the fish until golden brown, turning once, about 2 minutes per side.
To assemble the sandwiches, place each piece of fish on a bun bottom. Top each with some slaw and 4 slices pickles, then finish with the top bun.
Enjoy the magic you just made.
Using a food processor fitted with the grating attachment, shred the carrots and celery root to achieve slaw-like, julienned pieces.
Combine the carrots, celery, onions, mayonnaise, vinegar, caraway and sugar in a large non-reactive bowl. Mix well until fully incorporated, and then season with salt and pepper. Chill in refrigerator until cold, 1 hour.
Will keep in the fridge for 5 days, stored in an airtight container.
Place the cucumbers and onions in a bowl and toss with the salt. Marinate the vegetables for 3 hours.
Meanwhile, in a large saucepan, combine the sugar, vinegar, celery seeds, turmeric, mustard seeds and cloves. Bring to a boil, then continue cooking for 5 minutes.
Rinse off the marinated vegetables in cold water, and then add to the infused vinegar. Bring the vinegar back to a boil and then remove from the heat.
Cool and store in the refrigerator until ready to use. Best if used within 2 weeks.
Recipe courtesy of Eddie Russell