Combine the cornflour and plain flour in a bowl and whisk in the lager. Add just enough sparkling water to make a batter with a smooth consistency.
Heat the vegetable oil in a deep heavy-based saucepan until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.)
Dip each individual piece of sea bass into the batter, and place directly into the hot oil (you may need to do this in batches). Cook for six minutes, remove with a slotted spoon and place onto kitchen roll to drain.
Serve with sweet chilli sauce and soy sauce.
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