Beer Battered King George Whiting Sando

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Preparation time

Cooking time

Serves

Ingredients
200g Ferguson Australian King George Whiting Fillets
1 large dill pickle, diced
2 tablespoons of capers, finely chopped
50g Thomy Mayonnaise
Half a lemon, juiced
4 pieces of white, thinly sliced bread
Lettuce

Beer batter:
1 cup of plain flour
½ cup of rice flour
1 cup of pale ale
Pinch of salt
½ teaspoon of baking soda

1L of vegetable oil for frying

Beer Battered King George Whiting Sando

Finely dice your pickle dill and capers. Add to a bowl and cover with 50g of Thomy Mayonnaise. Juice half a lemon over the top and stir all the ingredients together. Set aside when finished.

Combine your plain flour, rice flour, pale ale, a pinch of salt and baking soda to create your fish batter.

Remove your Ferguson Australia King George Whiting from its packet and cut each fillet into halves.

Add an additional half a cup of flour to a plate and coat each fillet with it on both sides.

Add a litre of vegetable oil to a deep pot and place on high heat. To test if the oil is ready, drop a teaspoon of batter into it and ensure it rises to the surface.

Cut the crust off 4 slices of white bread and then cut each slice into halves.

Add a dollop of your homemade tartare sauce to each slice of bread.

Once the oil is at the right temperature, dip each fish fillet into the beer batter and carefully add to the hot oil.

Remove the fish from the hot oil when ready and place over a paper towel to soak up excess oil.

Add the fish to your sliced bread and finish with a pinch of salt and fresh lettuce leaves.

Alternative fish species
If you cannot find King George Whiting at your local stockist, you can substitute the species for an alternative fish with a sweet flavour and delicate fillets. We recommend Ferguson Australia Garfish, Giant Boarfish, John Dory, Ocean Jacket or Knifejaw.

There are few fish species that evoke as much state pride as South Australian King George Whiting. Prized for their sweet flesh and delicate fillets, this ultra versatile fish lends itself to any dish where its subtleties can shine.

King George Whiting are caught in the waters of Victoria, Western Australia and South Australia, where over 80 per cent of the state’s catch comes from the West Coast and Spencer Gulf. Sustainably caught by lines and haul nets, the coastal water fish has minimal impacts on threatened species and habitats. It is widely considered the most prized of the Whitings, with other table species in SA waters including Sand, Silver and Yellowfin Whiting.

One of the best ways to enjoy King George Whiting is coating it in beer batter and deep frying it to keep its delicate fillets intact. We recommend chilling all of your batter ingredients to the lowest workable temperature for best results, ensuring your frying oil is clean, fresh and at the ideal temperature for sealing the batter on entry.

The textural combination of crisp batter with succulent, moist fish fillets is truly incomparable, heightened by a dollop of deluxe tartare, some fresh lettuce and sandwiched between white bread.