3/4 cup (180ml) iced water
1/2 cup (75g) plain (all-purpose) flour
1/2 cup (75g) cornflour 
Vegetable oil, for deep-frying
12 Whiting fillets (840g)
Dipping sauce
1/4 cup (60ml) Japanese soy sauce
2 tablespoon sweet chilli sauce
2 tablespoons room temperature water
1 tablespoon lemon juice
2 green onions sliced thinly


For the dipping sauce
1. Mix sauces, room temperature water, juice, onion in a bowl whisk to combine
2. Whisk egg and iced water in medium bowl
3. Stir in sifted flours all at once. Do not over mix; batter should be lumpy
4. Heat oil in large saucepan
5. Dip fillets, one at a time, in batter
6. Deep-fry in batches until browned lightly and just cooked through
7. Drain on absorbent paper. Serve with dipping sauce


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