Nut-Crusted Snapper

SpotX Wild Foods Recipe from Terry Scott
Prep:15 minutes Cook:15 minutes Difficulty:1

Ingrediants:

1kg of snapper fillets
½ cup of flour
1 cup of bread crumbs
1 cup of macadamia nuts, chopped fine
1 cup of walnuts, chopped fine
2 eggs, slightly beaten
2 tablespoons of olive oil
Butter
Salt and pepper

Directions:

Cut fish into serving-size portions.
Season with salt and pepper to taste.
Combine nuts and crumbs.
Dust fish fillets with flour.
Dredge through the egg.
Coat with crumb and nut mixture.
Heat olive oil and a knob of butter in a frying pan until shimmering.
Cook fillets until golden brown on each side.

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Spicy Snapper on the Barbecue

Whole Sesame Snapper

Nut-Crusted Snapper

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.