For the tartar sauce, combine the mayonnaise, shallot, capers, dill, chives, dill pickles, lemon zest, lemon juice, salt, and pepper in a bowl. Stir until fully mixed and refrigerate until needed.

Slice the cod fillets into portions slightly larger than the buns. Season the fish with salt, pepper, and Old Bay seasoning.

In one bowl, mix the flour with smoked paprika, garlic powder, salt, and black pepper. In a second bowl, place the beaten eggs. In a third bowl, add the panko breadcrumbs. Dredge each fish piece in the seasoned flour, dip it in the egg mixture, and then coat it with breadcrumbs.

Heat a pot of oil over medium heat until it reaches 350ºF. Fry the fish pieces for about 3 minutes on each side or until they are golden brown and crispy.

For the Nashville sauce, combine the brown sugar, cayenne pepper, chili powder, smoked paprika, garlic powder, and 1/2 cup of hot oil in a small bowl. Mix thoroughly until the sugar dissolves.

Gently coat the fried fish with the Nashville sauce.

Toast the brioche buns and place a slice of American cheese on the bottom bun. Add the hot fish, top with dill pickle chips, and finish with a generous spoonful of tartar sauce. Cap with the top bun and serve immediately. Enjoy!