Prepare the slaw. In a bowl, whisk together the vinegar, soy sauce, peanut oil, sesame oil, honey, lime juice, pepper flakes and cayenne. Season to taste with salt and pepper. Add a few spoonfuls of the vinaigrette to the shredded cabbage and toss until evenly coated. Cover and refrigerate.
Fill a heavy bottom pot with 2 inches of vegetable oil. Heat the oil until it reaches 375 degrees F.
Place the ½ cup flour in a shallow dish. Season with salt and pepper. In a large bowl, whisk together the remaining flour, cornstarch, cayenne pepper, garlic powder and baking soda. Season with salt and pepper. Whisk in the beer until just combined.
Dredge the fish pieces into the seasoned flour. Dust off the excess flour and dip the pieces into the batter. Allow the excess batter to run off the fish and then carefully add into the oil.
Fry the fish pieces for 5-6 minutes or until golden brown. Transfer the fish to a plate lined with paper towels to drain and immediately season with additional kosher salt.
Assemble the sliders by placing a mound of the slaw on ½ of each of the dinner rolls. Place a piece of the fish on top of each mound of slaw and top with the other ½ of the dinner roll.
Use a toothpick to secure the sliders together and serve immediately.