How to Make It
Stir together honey and fish pepper flakes in a small saucepan. Cook over medium, stirring occasionally, until very hot and runny, 2 to 3 minutes. Remove from heat, and set aside.
Toss rabbit loins with 2 teaspoons salt. Let rabbit loins stand at room temperature 30 minutes.
Meanwhile, stir together 3/4 cup flour, cornstarch, baking powder, and 1 1/2 teaspoons salt in a medium bowl. Add 1 1/2 cups cold water, and whisk until a smooth batter forms. Pour oil into a large cast-iron skillet to a depth of 3/4 inch; heat over medium-high to 425°F.
Dredge about 5 rabbit loins in remaining 3/4 cup flour, shaking off excess. Dip rabbit in batter, allowing excess to drip off. Fry rabbit loins, turning occasionally, until golden brown and internal temperature registers 150°F, about 4 minutes. (If using chicken thighs, cook to 165°F.) Transfer to a plate lined with paper towels, and sprinkle with 1/4 teaspoon salt. Repeat coating and frying process 2 times with remaining rabbit loins, flour, batter, and remaining salt. Serve hot, drizzled with fish pepper hot honey.