Preheat oven to 400°F.

Prepare the tamale coating by chopping 1 cup frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer or by hand until smooth.

Add masa and flour and blend well.

Mix in the remaining ½ cup of frozen corn kernels by hand.

Divide mixture into four patties. With your hands press coating onto both sides of each fish portion (it's a little tricky getting them to stay in patty form, they will come together as the bake).

Arrange the coated fish patties on a baking sheet and bake for 20 to 25 minutes or until the cakes are browned on the bottom.

Carefully flip all cakes with a spatula, add a slice of cheese to each, and bake for an additional 5 to 7 minutes or until other side is browned.

Meanwhile combine shredded cabbage and carrots with tartar sauce, salt & pepper.

Serve on a toasted roll with a spoonful of tartar slaw.