Tiger Fry Batter for Seafood

Season the fish on all sides with salt and ½ teaspoon cayenne pepper.

Combine in a shallow bowl, the remaining teaspoon cayenne pepper, cake flour, cornstarch and whisk well.

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.

Place the remaining flour in a shallow bowl.

Preheat vegetable oil in a large cast iron skillet over medium-high heat to 350℉.

Dredge the fish in the remaining 1/2 cup flour and shake off any excess before dredging in batter.

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.