Step 1

For batter, add ingredients to a bowl and stir to combine until the consistency of pouring cream, then refrigerate for 10 minutes to rest.

Step 2

Fill a wok one-third full with oil and heat to 170°C (to test, drop a couple of drops of batter into oil; when they float to the surface, the oil is ready), then in two batches, dip whiting in batter to coat, letting excess run off, then carefully add to oil and deep-fry, turning occasionally, until golden (3-4 minutes; be careful, hot oil will spit). Remove whiting with a slotted spoon and drain on paper towels.

Step 3

To serve, sprinkle whiting with seasoned salt to taste, and top with chilli, spring onion and coriander.