Panko and pea-crumbed snapper

Panko and pea-crumbed snapper

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  • 0:15 Prep
  • 0:20 Cook
  • 6 Servings
  • Advanced

Entertain in style this summer with this gourmet platter of Panko and pea-crumbed snapper.

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Easter, Starters recipes


  • 1/2 cup (150g) Kewpie mayonnaise
  • Zest and juice of 1/2 lemon
  • 100g fresh peas, or frozen peas (unthawed)
  • 1 1/2 cups (75g) panko breadcrumbs
  • 1 1/2 teaspoons black sesame seeds
  • 2 eggs
  • 1/2 cup (75g) plain flour, seasoned
  • 600g skinless snapper fillets, pin-boned
  • Sunflower oil, to deep-fry


  • Step 1
    Combine the Kewpie, lemon zest and juice in a bowl and chill until ready to serve.
  • Step 2
    Place peas in a small food processor and whiz to fine crumbs. Place in a bowl with the panko and sesame seeds.
  • Step 3
    Combine eggs with 2 tbs water in a bowl, season and whisk to combine. Place seasoned flour in a separate bowl.
  • Step 4
    Slice snapper into 2cm-thick strips. Coat in the seasoned flour, then egg and finally the panko mixture. Place on a baking paper-lined baking tray.
  • Step 5
    Half-fill a deep-fryer or saucepan with oil until it reaches 160C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). deep-fry the fish, in batches, for 3-4 minutes until golden. Remove with a slotted spoon and drain on paper towel. Serve fish with lemon mayonnaise on the side.

  • Author: Warren Mendes
  • Image credit: Jeremy Simons
  • Publication:



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