Ingredients
Directions
Step 1
Season the fish on all sides with salt and ½ teaspoon cayenne pepper.
Step 2
Combine in a shallow bowl, the remaining teaspoon cayenne pepper, cake flour, cornstarch and whisk well.
Step 3
Combine the Tiger Sauce, egg and beer, in another shallow bowl and whisk well. Add the egg and beer mixture to the flour mixture and mix well.
Step 4
Place the remaining flour in a shallow bowl.
Step 5
Preheat vegetable oil in a large cast iron skillet over medium-high heat to 350℉.
Step 6
Dredge the fish in the remaining 1/2 cup flour and shake off any excess before dredging in batter.
Step 7
Fry fish, shrimp or chicken strips until golden brown 2 to 3 minutes depending on the size of the fish. Transfer to a platter season with additional salt and pepper. Serve with Tiger Remoulade Sauce and lemon wedges.
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