Cider Battered King George Whiting with Crisp Apple Slaw
Thaw the 2 packs of 200g King George Whiting overnight in the refrigerator or put the packs in cold water until thawed.
In a large serving bowl add the cabbage, carrot, apple, parsley, olive oil, lemon juice and a big pinch of salt and pepper. Mix to combine and set aside.
On a large plate add ¼ cup of the flour, and a big pinch of salt and pepper. Mix to combine, before tossing the King George whiting in the seasoned flour.
In a medium sized bowl, add the cider and soda water. Slowly rain the remaining flour into the bowl, while stirring constantly with a whisk.
Place a medium saucepan (approximately 20cm diameter) onto the stovetop, and half fill with cooking oil. Turn the heat to medium, and heat for a few minutes. To test if the oil is ready for frying, add a few drops of batter to the oil. The batter should float and gently bubble. If there isn’t any bubbling, the oil is too cold. Once the oil is ready, dip the floured whiting into the batter, and carefully place into the oil. Cook two pieces at a time, for 2-3 minutes each, turning the whiting halfway through cooking. Remove the whiting from the oil and place onto paper towel to drain.
To serve, place the King George Whiting onto the crisp apple slaw.
(Dietary specifications: Lactose Free. For gluten free option use gluten free self raising flour)