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Snapper with beer-battered zucchini fries
Snapper with beer-battered zucchini fries
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Try this new take on fish and chips: Spicy fried snapper with crispy zucchini fries.
Ingredients:
  • 150g plain flour
  • 250ml beer
  • Sunflower oil, to deep-fry
  • 700g (about 6) zucchinis, cut into 1cm-thick batons
  • 36.40 gm olive oil
  • 4 x 200g snapper fillets (skin on)
  • 300g mayonnaise
  • 40.00 ml harissa (see notes) or other chilli paste (optional)
  • Salad leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 150°C for the perfect baking temperature.
  • In a bowl, combine egg, flour, lager, and a pinch of salt. Let the batter rest for 5 minutes; it's okay if it's a bit lumpy.
  • Fill a deep-fryer or large pan with sunflower oil halfway and heat to 190°C (test with a cube of bread - it should turn golden in 30 seconds). Dip zucchini in batter, let excess drip off, and deep-fry until golden and crisp (2-3 minutes). Drain on paper towel, then keep warm in the oven on a baking tray while you cook the fish.
  • In a large non-stick frypan over medium-high heat, heat oil. Season fish, then cook skin-side down for 4 minutes until crisp. Flip and cook for 2 more minutes until cooked through.
  • Combine the mayonnaise and harissa in a small bowl for a flavorful twist.
  • Season the fries with salt and serve alongside snapper, mayonnaise, salad, and lemon.

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