Tempura Battered King George Whiting - Chef Recipe by Anton Keyzer

Ingredients

400 g fresh King George Whiting fillets, de-boned

Tempura batter:

30 g corn flour
30 g self-raising flour
20 g soda water
2 ice cubes
Pinch of salt

Coleslaw:

10 g green cabbage
10 g red cabbage
10 g rocket
Pinch salt and pepper

Honey mustard dressing:

20mL vegetable oil
5 g seeded mustard
6 g honey
5 g lemon juice
Pinch salt and pepper

Tartar sauce:

50 g mayonnaise
5 g capers
15 g red onion
15 g cornichons
5 g seeded mustard
Pinch salt and pepper

To serve:

4 lemon wedges

Method

Make the tempura batter by mixing corn flour, self-raising flour, soda water, ice cubes and salt. Set aside.

Make tartar sauce by mixing mayonnaise, capers, red onion, cornichons, seeded mustard and salt and pepper.

Plate into ramekins and set aside.

Make coleslaw by shredding carrot, red cabbage and green cabbage. Set aside.

Make honey mustard dressing mixing vegetable oil, seeded mustard, honey, lemon juice and salt and pepper.

Combine with the coleslaw, adding rocket and a pinch of salt and pepper. Set aside.

Season whiting fillets with salt and pepper and dust with plain flour.

Dip fillets in tempura batter and cook in deep fryer for 1 minute, then rest for 1 minute.

Deep fry 100g of chips.

Cut two large lemons into wedges.

Plating:

Plate the coleslaw salad, lemon wedges, tartar sauce and chips. Layer the crispy tempura battered whiting on top.

Recipe provided by The Windsor Hotel