Beer-Battered Fish

Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth.

Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil.

Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350° throughout frying). With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep fish warm in oven while cooking second batch.

While fish is frying, whisk together mayonnaise, lemon juice, capers, and relish. Add hot sauce to taste. Serve alongside fish, with lemon wedges on the side.