How to cook that freshly caught fish
There’s nothing better than fresh fillet of snapper lightly seasoned and fried in butter. But when you’ve caught amajor haul you may be looking for a bit of variety. Reporter and chef Jay Boreham offers these options with some fresh Hauraki Gulf snapper h
take your fancy. Method Preheat oven to 180 degrees. In a food processor blend the tortillas into fine bread crumbs. Add the coriander and smoked paprika and further blend until the coriander leaves are finely chopped. Season with salt and freshly ground pepper. Place the mix into a dish or bowl and firmly press your skinned and boned fillets into it until they are covered on both sides. Add a knob of butter and quarter of a cup of oil into a hot frying pan. The trick to getting a nice crunchy crust is to make sure the pan is really hot. Fry each side until golden brown and finish cooking the fillets in an oven preheated to 180 degrees. Depending on the thickness of the fillets this will take 5 to 10 minutes. Serve with your favourite sauce and vegetables. I’ve opted for a fresh salsa made with equal parts of finely diced and seasoned tomatoes, cucumber, onion and red and yellow peppers, with steamed broccolini and a store-bought hollandaise sauce.
Lucky strikes: Jay Boreham with his haul of snapper caught in the Hauraki Gulf.
Taco crust: Once the tortillas are blended into fine crumbs add coriander, smoked paprika and seasoning.
Evenly coat: Press the fillets firming into the crust mix for an even coating.