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

Auckland City Harbour News - - NEWS -

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.

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