Any type of white, flaky fish may be substituted for grouper.
Pour oil to depth of 3 inches into a large Dutch oven; heat to 360°.
Meanwhile, sprinkle fish with salt and pepper.
Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce. Dip fish in batter, allowing excess batter to drip off.
Gently lower fish into hot oil using tongs (to prevent fish from sticking to Dutch oven). Fry fish, in 4 batches, 2 to 3 minutes on each side or until golden brown. Place fried fish on a wire rack in a jelly-roll pan; keep warm in a 200° oven until ready to serve.
Very good, and so easy to make. I served it with homemade tartar sauce and roasted Brussels sprouts as a side.
