In a bowl combine flour and beer until smooth.

Take the buns one by one — top and bottom separately — place them over plastic wrap in a bowl and pour beer batter lightly over them until completely coated.

Pack French fries tightly around the buns before wrapping them up in plastic wrap and aluminum foil.

Freeze buns for an hour or until beer batter is completely frozen.

Cook Gorton's Premium Cod Fillets according to the directions on the box.

Heat oil in deep fryer or heavy skillet to 375°F.

Fry buns in batches for 3 minutes and drain on paper towels.

To make the cilantro jalapeño sauce combine 2 halved and deseeded jalapeños, 1 bunch cilantro, ½ cup sour cream, 1 clove garlic, ¼ teaspoon salt and 2 tablespoons lime juice in a food processor and process until smooth.

To make the coleslaw whisk together ¼ cup orange juice, 2 tablespoons lime juice,1 tablespoon brown sugar, ½ teaspoon salt and ½ teaspoon pepper in a bowl. Add ½ chopped red cabbage, 1 grated carrot and ¼ cup chopped cilantro and toss to combine.

Assemble your sandwiches by taking one French fry bun and topping it with a Gorton's Premium Cod Fillet, cilantro jalapeño sauce, coleslaw and finally a second French fry bun.