Snapper Bites

SpotX Wild Foods Recipe from Grant Dixon
Prep:10 minutes Cook:15 minutes Difficulty:1

Ingrediants:

1 kilogram snapper fillets, skinned and boned
Rice bran oil
1 cup self-raising flour
½ cup cornflour
1 330ml can/bottle of lager

Directions:

Mix self-raising flour with beer to form smooth batter.
Dry fillets on paper towel and cut into bite-sized pieces.
Place cornflour in plastic bag and add fish; shake to coat.
Heat rice bran oil in deep dish/deep-fryer until hot.
Dip coated fish bites into batter and then place in oil.
Cook quickly until golden brown, ensuring pieces stay separated.
Place on a paper towel to drain.
Serve as a snack, washed down by a Lion Red.

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Snapper

From a culinary perspective, snapper is probably one of the most versatile species we have in our waters.
It is relatively easy to catch, readily available throughout the North Island and the top half of the South Island, and can be prepared in many ways. It’s as delicious as raw fish as it is smoked and good for almost everything in between.
Snapper has played an important part in our history. Known as ‘tamure’ to the Maori and ‘bream’ to the early European explorers and settlers, the humble snapper was a regular part of their diet, either eaten fresh, or else salted, dried or smoked.