Ingredients
1 cup flour
2 tbsp cornflour
½ tsp baking powder
½ tsp baking soda
½ cup sriracha hot sauce or Kaitaia Fire
330 ml can beer
1 kg fish fillets, cut into serving-size pieces
4 cups rice bran oil for deep frying, as needed
1 tsp SIDS SALT & PEPPER
Directions
Combine flour, cornflour, baking powder, baking soda and sriracha hot sauce in a large bowl. Stir until combined. Add beer and continue to stir until batter is smooth. Place pieces of fish to the bowl and coat all sides evenly coated with the batter.
Heat oil in a deep-fryer or large saucepan to 175°C. Cook fish fillets in batches until golden brown, 2-3 minutes. Drain fillets on a wire rack then season with SIDS SALT & PEPPER.
Serve with a side of hot fries.
Note: Kaitaia Fire is a lot hotter than Sriracha so you may want to reduce the amount, if using.