Tiger Fry Batter for Seafood

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2 pound fresh fish (shrimp, or chicken strips)
1 - 1/2 teaspoons salt
1 - 1/2 teaspoons cayenne pepper
1 - 2/3 cups Swans Down® Cake Flour (plus 1/2 cup for dredging)
1 tablespoon cornstarch (or rice flour)
1/4 teaspoon baking powder
2 tablespoons Tiger Sauce®
1 egg (beaten)
1 lager beer (12 ounce)
vegetable oil (for frying)
Tiger Remoulade Sauce (for serving)
lemon wedges (for serving)


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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