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Panko and pea-crumbed snapper
Panko and pea-crumbed snapper
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Impress guests with crispy Panko and pea-crusted snapper for a luxurious summer meal.
Ingredients:
  • 150g mayonnaise
  • Zest and juice of 1/2 lemon
  • 100g fresh peas, or frozen peas (unthawed)
  • 75g breadcrumbs
  • 4.50 gm black sesame seeds
  • 75g plain flour
  • 600g skinless snapper fillets, pin-boned
  • Sunflower oil, to deep-fry
Instructions:
  • Mix the Kewpie, lemon zest, and juice in a bowl, then refrigerate until serving.
  • In a small food processor, blitz the peas until they resemble fine crumbs. Transfer them to a bowl and mix in the panko and sesame seeds.
  • In a bowl, whisk together eggs and 2 tablespoons of water. Season the mixture and combine well. Place the seasoned flour in a separate bowl.
  • Cut the snapper into 2cm-thick strips. Coat them in seasoned flour, egg, and panko mixture. Arrange on a baking paper-lined tray.
  • Heat the oil in a deep-fryer or saucepan to 160C (test with a cube of bread, should turn golden in 45 seconds). Fry batches of fish for 3-4 minutes until golden. Remove with a slotted spoon and drain on paper towel. Serve fish with a side of lemon mayonnaise.

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