Crispy Whiting with Summer Salad


Fish and Batter:
Fillets whiting
1 tsp paprika
1 tsp Spartan spice seasoning
1 tsp baking powder
1 tsp chili flakes
1 cup gluten free flour
Half cup of cornstarch
300ml Ginger beer
1 tbsp crunch organic peanut butter

Green Mamba Sauce:
Small knob of ginger
1 clove garlic
Handful of raw peanuts
1 medium chili
Bunch of coriander
8-10 cherry tomatoes
Bunch spring onions
Fennel fronds


Cut up shallots, peanuts, ginger, and chili and fry in oil over a medium heat. Add fennel fronds, spring onion, and lime juice. Fry until caramelized. Remove from heat, and add coriander and fresh chili.

To make the salad, add slices of fennel, orange, Spanish onion, and avocado to a bowl and combine. Add olive oil and a squeeze of lemon juice.

To make the batter, add paprika, chili flakes, baking powder, flour, and Spartan spice to a large bowl and combine. Add buttermilk and ginger beer, and whisk together. Add peanut butter and stir through.

Heat oil in a pan. Cook fish for 3-5 minutes, or until crispy. Serve with mamba sauce and salad.

Want to try Simone and Brooke’s recipe at home? Watch the video, or download the recipe here!