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Tiger Fry Batter for Seafood

Prep Time:

5 mins.


2 pounds fish or chicken


  • 2 pounds fresh fish, shrimp, or chicken strips
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 2/3 cups Swans Down®️ Cake Flour, plus ½ cup for dredging
  • 1 tablespoon cornstarch or rice flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons Try Me®️ Tiger Sauce
  • 1 egg, beaten
  • 1 (12 ounce) lager beer
  • Vegetable oil for frying
  • Tiger Remoulade Sauce, for serving
  • Lemon wedges, for serving


  1. Season the fish on all sides with salt and ½ teaspoon cayenne pepper.
  2. Combine in a shallow bowl, the remaining teaspoon cayenne pepper, cake flour, cornstarch and whisk well.
  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.
  4. Place the remaining flour in a shallow bowl.
  5. Preheat vegetable oil in a large cast iron skillet over medium-high heat to 350℉.
  6. Dredge the fish in the remaining ½ cup flour and shake off any excess before dredging in batter.
  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.