Crumbed snapper with tartare sauce

Name: Crumbed snapper with tartare sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 180g skinless snapper fillets; 1/3 cup (50g) plain flour; 2 beaten eggs; 1 cup (50g) panko breadcrumbs; Sea salt; 1 jar (230ml) Oli & Vine whole egg mayonnaise; Hot English mustard (optional); 1 golden shallot, finely diced; 2 dill pickles, finely diced; 2 tbs baby capers; Zest of 1 lemon, plus lemon juice to taste; 2 hard boiled eggs; 2 tbs dill, finely diced; 1 bunch watercress; 2 golden shallots, finely sliced; 1/2 cup picked dill; 1/2 cup flat-leaf parsley leaves, finely chopped; 1/3 cup chives, finely sliced; Oli & Vine Balsamic & Fig dressing

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10m

Crumbed snapper with creamy mayo and herb salad recipe

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Add some style to your Friday night fish and chips with this panko crumbed snapper, served with creamy tartare sauce made with whole egg mayo.

Crumbed Snapper

4 x 180g skinless snapper fillets
1/3 cup (50g) plain flour
2 beaten eggs
1 cup (50g) panko breadcrumbs
Sea salt

Tartare sauce

1 jar (230ml) Oli & Vine whole egg mayonnaise
Hot English mustard (optional)
1 golden shallot, finely diced
2 dill pickles, finely diced
2 tbs baby capers
Zest of 1 lemon, plus lemon juice to taste
2 hard boiled eggs
2 tbs dill, finely diced

Fine herb salad

1 bunch watercress
2 golden shallots, finely sliced
1/2 cup picked dill
1/2 cup flat-leaf parsley leaves, finely chopped
1/3 cup chives, finely sliced
Oli & Vine Balsamic & Fig dressing

Method

1.

Set deep fryer to 180c, or place oil in a large saucepan over a medium-high heat until desired temperature is reached.
2.

Dust each snapper fillet with plain flour, then dip into the beaten eggs and finish by rolling thoroughly through the panko breadcrumbs. Ensure you apply pressure to guarantee the crumbs have attached to the snapper properly.
3.

For the tartare sauce, combine all ingredients in a medium bowl, check seasoning and chill until needed.
4.

Carefully place fillets in the deep fryer, 2 at a time, to avoid the oil temperature dropping too low. Keep the temperature high to maintain a crispy coating on the fish. Fry until golden, remove, and place on a cooling rack and season with salt flakes. Repeat with remaining fillets.
5.

For the fine herb salad, lightly toss all ingredients in a large bowl with balsamic dressing just before serving.
6.

Serve immediately.