Tempura Battered King George Whiting - Chef Recipe by Anton Keyzer

Tempura Battered King George Whiting - Chef Recipe by Anton Keyzer


400g fresh King George Whiting fillets, de-boned

Tempura batter:

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


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

Honey mustard dressing:

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

Tartar sauce:

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

To serve:

4 lemon wedges


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.


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

Recipe provided by The Windsor Hotel

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