Heat the oven to 350 F. Toast the grinder rolls or baguette until they have a nice crust, 6 to 8 minutes.

In a small bowl, mix together the mayonnaise, celery, chives, mustard, chopped pickle, Worcestershire sauce, cayenne and a bit of hot sauce. Adjust the hot sauce to your taste. Set aside.

In a medium bowl, whisk together the Old Bay, cornmeal, flour, eggs and milk. Use paper towels to pat dry the fish.

In a large, deep skillet over medium-high, heat 1/4 inch of oil until a pinch of cornmeal dropped into it immediately sizzles.

Dredge one piece of fish through the batter, coating evenly on both sides, then carefully lower it into the oil. Fry each piece of fish for 2 to 4 minutes per side, depending on the thickness of the fillet, using caution not to splash the oil when turning the fish. Transfer to a paper towel-lined plate and repeat until all the fish has been battered and fried, adding more oil and allowing it to come up to temperature as needed.

To assemble the sandwiches, split the rolls or baguette lengthwise. Spread each with tartar sauce, then top with a piece of fish, lettuce, tomato and slices of dill pickle. Sprinkle with additional hot sauce if desired. Serve immediately.

Nutrition information per serving: 780 calories; 400 calories from fat (51 percent of total calories); 45 g fat (7 g saturated; 0 g trans fats); 185 mg cholesterol; 1160 mg sodium; 64 g carbohydrate; 8 g fiber; 10 g sugar; 32 protein.

Philanthropist Peggy Shivers stands beside the bust of herself during the statue unveiling at Library 21C on Sunday, July 12, 2015. The project was was undertaken to honor Shivers’ contributions to the culture of the Pikes Peak region. Photo by Logan Riely, The Gazette

LOGAN RIELY