Hopped Up Fish Nuggets

Gotta stay out of those chat sessions. They keep reminding me of old goodies I've made over the years. This one came from a discussion on Hotsauces. Quantities are optional.

• Ready In: 34 mins
• Serves: 1-10

Ingredients

• 1  firm  fish, cut into 1 1/2 inch chunks (snapper whitefish)
• 1⁄4 cup  of a good simple  hot sauce (Crystal preferred or Tabasco, or less)
• 1  lime, juice of

• Batter 1

• 1  egg, beaten
• 1⁄2 cup flour
• 1⁄2 cup  cold water
• 2  tablespoons cornstarch
• 1⁄8 teaspoon baking powder
•  good grind black pepper
•  salt

• Batter 2

• 1  egg, beaten
• 1  cup flour
• 1  tablespoon  melted butter
• 1  cup  good malty beer or 1  cup  malt liquor
•  salt

Directions

1. Batter 1 let stand at least 15 minutes (double if necessary but not the egg).
2. Batter 2 (beer batter) let stand at least half an hour.
3. Marinade the fish chunks for 15 minutes or so (Not Much Longer) in the hotsauce/limejuice mix.
4. Use a Glass or Stainless Steel bowl.
5. Turn them a time or two to make sure they are coated.
6. Heat some hi temp oil (peanut oil is good) to 375 degrees F in a deep fryer, high sided pot, or a Wok is GREAT.
7. If it's the Wok, make sure it's on a stable base.
8. Dip the fish chunks in the batter.
9. Deep fry till golden, around 4 minutes.