Crispiest Fried Fish (Mexican-British Fusion)

Cut the cod fillets into small pieces about 3 inches long each. Season them with salt and pepper and allow to dry brine in the fridge for an hour. When ready to make the fish, make the batter. In a large bowl, combine all purpose flour, rice flour, baking powder, honey, garlic powder, onion powder, cumin, paprika, cayenne pepper, and tequila. Add the beer last, then stir to mix until a smooth, thick batter forms. Preheat oil in a large pot to 350F. Dip the pieces of fish into the batter until evenly coated, then gently add the fish to the oil. Then drizzle a spoonful of batter on top of the fish in the oil, going back and forth, to create a crispy mohawk. Cook the fish until golden brown, then remove and set on a cooling rack or paper towel-lined plate.