Heat enough oil in a large cast iron skillet to fill ½ inch up the sides to 350.
Mix all ingredients until thoroughly combined and form into golf ball size spheres and refrigerate
Combine dry ingredients in a mixing bowl. Stir in beer.
Coat each beignet in the beer batter and place in the hot oil, turning as needed until completely browned. Drain on paper towels and serve with Seafood Remoulade Sauce.