Crumbed snapper

For the discussion of how you cook your catch, post your favorite recipes in here for all to try
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sk8e8
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Fri Feb 17, 2012 9:42 am

Ok ok, I know what you're thinking... "we've all done this before"... Well so have I, and this time I did it differently, and would like to share. No pics, but next time (maybe tonight) I'll put some up. Please note, this is the most work I've gone through to cook our favourite fish.

Ingredients:

Snapper fillets
Plain Flour
Salt
Curry powder
Beer (need that for every type of cooking, am I right?)
Oil
Crumbs

Instructions:

This is basically a 3x pass process. Easy, but can be a little messy. The beauty of this, is you can cook your fish at any stage :)

* The first thing I do, is make a beer batter. I make it up (no measuring) with flour, salt, a little curry powder, oil and beer. I use a 1:2 to a 1:1 ratio with oil:beer. Sounds nuts putting that much oil into the batter BUT it will give you a crazy nice crisp! Mix it up, and make it about the consistancy of cream - I like a nice thin crispy batter.

* Dust the snapper fillets with flour. This makes sure everything else is going to stick. If thats enough work, shallow fry now :)

* Coat with the batter and drain off the excess. I've often cooked it at this stage, and will give you a very nice golden batter. Recommend Deep frying if you have one. HOT oil (190C)

* Put the battered fish into your crumbs. Make sure it is all coated nicely, and then cook. Again, I've been deep frying, but whatever works. IMVHO :hai: it was (and my wife agrees) the nicest snapper I've EVER cooked. Yes its a pain, and no I wont do it every time, but man, it was good. May make it again tonight :P and if I do, I'll take pics of the process and finished results
Jigheads Paddling and Fishing Team Member
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Yak PBs. Snapper: 18lb 12oz @ Cuvier * John Dory: 4lb 6oz @ Cuvier * Kingfish: 10kg @ Mayor Island * Blue Nose: 22.7kg @ White Island * Hapuka: 8kg @ White Island * Skipjack Tuna: 5lb @ Auckland

Yamaha FXHO
Viking Profish 400 * Pinnacle Elite * Viking Profish 440 * Mission Catch 420

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T-Rex
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Location: North Shore, Auckland.

Sun Feb 19, 2012 6:50 pm

I will one up you, get wifey to record you going through the entire process :D

:beer: :y:
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sk8e8
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Mon Feb 20, 2012 7:26 pm

Ok, made some more tonight, and took some pics. Sorry for the number of pics taken :lol:
1 Make Batter.JPG
Make the batter
2 Add Beer.JPG
Add the Beer :) :) :)
3 Mix.JPG
Mix until like cream
4 Cut to size.JPG
Cut fish to size - I have a small deep fryer so in half
5 Flour.JPG
Dust with Flour
6 Batter.JPG
Add a thin coating of batter
7 Crumb.JPG
Crumb the fish
8 Fry.JPG
Deep Fry
10 Soak.JPG
Drain and soak oil
11 Eat.JPG
Serve however you want. Here is home made chips and salad
Jigheads Paddling and Fishing Team Member
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Yak PBs. Snapper: 18lb 12oz @ Cuvier * John Dory: 4lb 6oz @ Cuvier * Kingfish: 10kg @ Mayor Island * Blue Nose: 22.7kg @ White Island * Hapuka: 8kg @ White Island * Skipjack Tuna: 5lb @ Auckland

Yamaha FXHO
Viking Profish 400 * Pinnacle Elite * Viking Profish 440 * Mission Catch 420

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Hainesy
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Mon Feb 20, 2012 7:34 pm

You'd make someone a lovely wife !! :* :*
"The trouble with common sense is that it's not too common !"

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DARKE ANGLER
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Mon Feb 20, 2012 9:09 pm

Hainesy wrote:You'd make someone a lovely wife !! :* :*
:y: :lol: :lol: :y:
seriously though.. that looks GREAT!!
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moggyman
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Tue May 01, 2012 7:28 pm

Hainesy wrote:You'd make someone a lovely wife !! :* :*
hehe looks great think i;ll use my flybuys ponits for deep fryer , thanks for the point of flouring first

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Hooky
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Wed May 02, 2012 10:06 am

Quality!

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moggyman
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Sun May 06, 2012 9:25 am

yep i;m hooked worked a treat looks good and tass yum

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sk8e8
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Sun May 06, 2012 11:08 am

Yeah it is nice. I don't eat it too much tho, due to all the fat I don't need :P
Jigheads Paddling and Fishing Team Member
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Yak PBs. Snapper: 18lb 12oz @ Cuvier * John Dory: 4lb 6oz @ Cuvier * Kingfish: 10kg @ Mayor Island * Blue Nose: 22.7kg @ White Island * Hapuka: 8kg @ White Island * Skipjack Tuna: 5lb @ Auckland

Yamaha FXHO
Viking Profish 400 * Pinnacle Elite * Viking Profish 440 * Mission Catch 420

Little Rob Nelson
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Thu Nov 15, 2012 8:39 pm

Nice plate :lol: food looks good though!!!


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nzimp
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Thu Nov 15, 2012 9:02 pm

I've started doing this in fish fingers. I dip in the bread and then re do from the egg stage. Makes them extra crispy. Probably holds twice the fat as well though.
Simple is as simple does.
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sk8e8
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Thu Nov 15, 2012 9:04 pm

Hhmmm nice idea!


Sent from my iPhone
Jigheads Paddling and Fishing Team Member
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Yak PBs. Snapper: 18lb 12oz @ Cuvier * John Dory: 4lb 6oz @ Cuvier * Kingfish: 10kg @ Mayor Island * Blue Nose: 22.7kg @ White Island * Hapuka: 8kg @ White Island * Skipjack Tuna: 5lb @ Auckland

Yamaha FXHO
Viking Profish 400 * Pinnacle Elite * Viking Profish 440 * Mission Catch 420

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Ruff as Gutts
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Tue Jun 07, 2016 7:06 pm

Cheers for that Sk8e8, worked a treat on some Blue nose! :rock:

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sk8e8
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Tue Jun 07, 2016 9:08 pm

Ruff as Gutts wrote:Cheers for that Sk8e8, worked a treat on some Blue nose! :rock:
Oh mate, bit of :envy: from here :y:
Jigheads Paddling and Fishing Team Member
http://www.facebook.com/Jigheadspaddlingandfishing" onclick="window.open(this.href);return false;

Yak PBs. Snapper: 18lb 12oz @ Cuvier * John Dory: 4lb 6oz @ Cuvier * Kingfish: 10kg @ Mayor Island * Blue Nose: 22.7kg @ White Island * Hapuka: 8kg @ White Island * Skipjack Tuna: 5lb @ Auckland

Yamaha FXHO
Viking Profish 400 * Pinnacle Elite * Viking Profish 440 * Mission Catch 420

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FatherOfMany
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Wed Jun 08, 2016 7:56 am

Yum that looks good! Now just to find some gluten free crumbs.
----------------------------------------------------
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PB: Snapper=66cm, J.D.=39cm, Gurnard=38cm

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YakDr
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Wed Jun 08, 2016 11:38 am

Fogdog do GF crumbs. Highly recommended!!!!!
http://www.fogdog.co.nz/products/premiu ... breadcrumb
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FatherOfMany
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Wed Jun 08, 2016 1:49 pm

YakDr wrote:Fogdog do GF crumbs. Highly recommended!!!!!
http://www.fogdog.co.nz/products/premiu ... breadcrumb
At Countdown as well!!! I'll look out for them, thanks Dr
----------------------------------------------------
Old Town Predator XL
OK Tetra 12
Old Town Predator 13
OK Prowler Elite 4.5 #1, OK Prowler Elite 4.5 #2

PB: Snapper=66cm, J.D.=39cm, Gurnard=38cm

VHF Callsign: ZMW 9858

Kayak Fishing Auckland

User avatar
Ruff as Gutts
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Wed Jun 08, 2016 3:59 pm

I used Panko crumbs, don't know if they are GF?? :^)

HookiT
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Wed Jun 08, 2016 5:37 pm

Always good to make batter at least an hour before using. When made put it in the freezer till very cold then use. This helps to really bring the crisp to the fore.

Curry has always been tops for bring flavor out in fish. Good recipe all the same sk8e8. Good recipes have always been achieved by experimentation.

Need more posts like this. :y:

Biggun
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Thu Jun 16, 2016 7:18 am

When crumbing I always use Cheds crackers.....wizzed up in the blender and grate extra parmesan in...truly delightful. ..will go really well with your batter.. just got to go fishing now :D

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