Ep 23 Paul and Blair: Crunchy snapper with grilled zucchini fritters
Prep: 30 mins (+30 mins standing)
Cook: 15 mins
- 250g (2/3 cup) plain flour, plus extra, to dust
- 1 cup crushed ice
- Vegetable oil, to deep-fry
- 600g skinless snapper fillets, pin-boned, cut into 4cm pieces
- 110g corn flakes, lightly crushed
- Lime wedges, to serve
Mayonnaise (makes 1 cup)
- 1 egg
- 1 tbs white vinegar
- 1/4 tsp mustard powder
- 1/4 tsp salt
- 1/4 tsp caster sugar
- 1/4 tsp finely grated lemon rind
- 1 small dill pickle, finely chopped
- 1 sprig dill
- 250ml (1 cup) vegetable oil
Fritters (makes 12)
- 1 zucchini, coarsely grated
- 1 carrot, coarsely grated
- 2 eggs
- 60ml (1/4 cup) milk
- 100g (2/3 cup) self-raising flour
- 120g (1 cup) shredded tasty cheese
- 1 cob corn, kernels removed
- To make mayonnaise, process all ingredients, except oil, in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified.
- To make fritters, season carrot and zucchini with a little salt and place in a sieve over a bowl to drain for 30 minutes. Using hands, gently squeeze out any excess liquid and discard.
- Whisk eggs and milk in a bowl until combined. Whisk in flour. Stir in drained vegetables and remaining ingredients.
- Heat 1 tbs of oil in a large frying pan over medium heat. Spoon tablespoons of batter into pan and cook for 3 minutes on each side or until browned all over. Remove with a slotted spoon and drain on paper towel. Repeat with remaining batter.
- Lightly whisk flour and 300ml iced water in a medium bowl until combined. Season with salt and pepper, then stir in crushed ice.
- Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170C (or until a cube of bread turns golden in 15 seconds). Working in batches, dust snapper in flour, then dip into batter, allow excess batter to drain off, then roll in cornflakes. Gently drop into oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.
- Divide snapper and fritters on serving plates and serve with mayonnaise and lemon wedges to the side.
- These fritters would be a great breakfast option, especially when served with a poached egg.
- Ensuring the batter is ice cold gives a light and crisp finish when it’s cooked.