Dinner ideas

Cider-battered whiting with kimchi mayo

Revamp the classic fish and chips with a tangy mayo and chunky sweet potato wedges.

Fish and chips in summer is a classic Aussie dish, we’ve given it a bit of a revamp with kimchi mayo and a cider batter instead of beer and served with chunky sweet potato wedges.

Just like salt and pepper calamari, chicken parma and roasts of the day, beer-battered fish and chips is one of our favourite classic pub meals that are even better when homemade.

Looking for more fish recipes?


Kimchi mayo


1.Preheat oven to 200°C/400°F.
2.Spread sweet potato across a large oven tray; drizzle with olive oil and toss to coat. Season. Roast for 25 minutes or until tender. Cover to keep warm.
3.Meanwhile, make kimchi mayo. Blend or process kimchi until smooth. Lightly swirl kimchi through mayonnaise. Cover; refrigerate until required.
4.Sift flour and salt into a large bowl; whisk in cider to form a smooth, thick batter.
5.Heat vegetable oil in a deep saucepan or wok over medium heat until 180°C/350°F (or until a cube of bread turns golden in 15 seconds).
6.Pat fish dry with paper towel. Dip one piece of fish into batter at a time; shake away excess. Cook fish in hot oil for 2 minutes or until golden and cooked through. Drain on paper towel. Season with salt.
7.Serve fish with sweet potato wedges, kimchi mayo and lemon wedges.

Use purple or white-skinned sweet potato, if you like. Kimchi can be found in the refrigerator section of Asian supermarkets.


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