Apple Slaw & Crispy Fish Sliders


Makes 6 Sliders or 2 light plates

95 g Easy Beer Batter (Original or Lemon Pepper). Use Tempura batter for gluten free alternative, cook as per packet directions.
130 mls of chilled beer - preferably lager. Or chilled water if using Tempura Batter.
400g fresh fish fillet such as hoki portioned into 6 pieces
BBQ or tomato sauce of choice
Oil for frying
Slider buns of choice

Apple Slaw:
2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup shredded carrot
1 Granny Smith apple, julienned
2 tablespoons mayonnaise
3 tablespoons olive oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
Salt and freshly ground black pepper, to taste


  1. Start by making the slaw. In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
  2. In another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, salt and pepper to taste.
  3. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
  4. Now for the fish. Place 95g of Easy Beer Batter into a mixing bowl. Add the chilled beer and mix until smooth.
  5. Heat oil for deep frying and when at 180C coat fish in batter and cook in oil till done, about 2-3 minutes.
  6. Slice slider buns and place some slaw on the base, add a fish piece. Top with sauce of choice and the apple slaw before placing slider lid on. Devour straight away.