1 c. all-purpose flour (plus extra for dusting)
2 tsp. cayenne
2 tsp. salt
1/2 tsp. baking powder
1 tsp. granulated sugar
1 (8 oz.) bottle beer (room temperature)
1 1/2 lb. rock shrimp
4 c. peanut oil (for frying)
lemon wedges (for garnish)

Honey-Mustard Dipping Sauce:

6 tbsp. honey
1/4 c. Dijon mustard
1/4 tsp. Tabasco

To make batter, combine flour, cayenne, salt, baking powder and sugar in a medium size bowl. Add beer and whisk until smooth. Set aside, uncovered, for at least an hour.

In a large saucepan, heat oil to deep-fry temperature, about 350°F. Test oil by sprinkling in a few drops of batter. If they immediately rise to the surface, the oil is ready. Dry strips of rock shrimp or fish on paper towel and then dust with flour, patting well to remove excess. Thoroughly coat shrimp by dipping one at a time in batter. Fry 5 pieces at a time until crisp and golden, about 2 to 3 minutes.

Meanwhile, combine dipping sauce ingredients in a small bowl and set aside. Remove fish or shrimp with slotted spoon and drain on paper towels. Serve immediately with lemon wedges and dipping sauce.

Note: Halibut, sole and flounder may be used. The beer provides a malty backdrop for the dish's cayenne kick.