Snapper with beer-battered zucchini fries

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Snapper with beer-battered zucchini fries
  • 0:10 Prep
  • 0:12 Cook
  • 4 Servings
  • Easy

Fish and chips have been completed reinvented in this spicy fried snapper with crisp zucchini fries version.

Featured in
Snapper recipes, Nutrition information

Ingredients

  • 1 egg
  • 1 cup (150g) plain flour
  • 1 cup (250ml) chilled lager
  • Sunflower oil, to deep-fry
  • 700g (about 6) zucchinis, cut into 1cm-thick batons
  • 2 tablespoons olive oil
  • 4 x 200g snapper fillets (skin on)
  • 1 cup (300g) whole-egg mayonnaise
  • 2 tablespoons harissa (see notes) or other chilli paste (optional)
  • Salad leaves, to serve
  • Lemon wedges, to serve

Method

  • Step 1
    Preheat oven to 150°C.
  • Step 2
    Whisk together egg, flour, lager and a pinch of salt in a bowl – the batter will be a little lumpy. Stand for 5 minutes.
  • Step 3
    Half-fill a deep-fryer or large pan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, dip zucchini into batter, allowing any excess to drip off, then deep-fry for 2-3 minutes until golden and crisp. Drain on paper towel, then transfer to a baking tray and keep warm in the oven while you cook the fish.
  • Step 4
    Heat oil in a large non-stick frypan over medium-high heat. Season fish, then cook, skin-side down, for 4 minutes or until crisp. Turn and cook for a further 2 minutes or until just cooked.
  • Step 5
    Place the mayonnaise in a small bowl and swirl in the harissa, if using.
  • Step 6
    Scatter fries with salt, then serve with snapper, mayonnaise, salad and lemon.

Nutrition

  • 5422 kj

    Energy

  • 108.8g

    Fat Total

  • 12g

    Saturated Fat

  • 2.9g

    Fibre

  • 35.1g

    Protein

  • 91mg

    Cholesterol

  • 404mg

    Sodium

  • 6.9g

    Carbs (sugar)

  • 40.5g

    Carbs (total)

All nutrition values are per serve

Notes

Harissa is a North African chilli paste from gourmet food shops.

  • Author: Phoebe Wood
  • Image credit: Jeremy Simons
  • Publication: Taste.com.au

Source: taste.com.au

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