Scoop the beef tallow into the fryer or pour in the peanut oil, then heat over medium heat to 350°F (180°C).

In a medium-sized dish, whisk together the flour, cornstarch, cayenne pepper, paprika, sea salt, and white pepper.

Remove 2 cups of the flour mixture and place it in a casserole dish.

Pour the apple cider into the remaining flour mixture and whisk to form a batter. Don’t pour it all in at once—pour and whisk until you get a sticky batter.

Pat the fish dry with paper towels, salt and pepper them.

Dredge each piece of fish in the flour mixture in the casserole dish, shaking off any excess.

Dip the fish into the batter, letting the excess drip off, then shake gently.

Return the battered fish to the casserole dish and turn to coat both sides.

Fry the fish one or two pieces at a time, depending on the size of your deep fryer—don’t crowd them—turning once until golden brown and cooked through, about 4 minutes per side.

Transfer to a serving plate and serve with a lemon wedge, malt vinegar, and your choice of side.