Empty beer into a large bowl. Add the corn flour, salt, paprika, and cayenne to the bowl and whisk
until you have light and frothy batter. Refrigerate for a least an hour but up to five days. In a deep fryer or
deep skillet, heat at least 2 inches of oil to 375 degrees F. Dredge fillets in flour, shaking off any excess; then
dip them in the beer batter, coating them well. Fry in oil until perfectly golden and drain on paper towels. Serve
with lemon wedges, tartar sauce and hot sauce.