Dukkah Crusted Snapper

Dukkah Crusted Snapper

Serves 2

Ingredients

• 1 Tbsp cumin seeds
• 1 Tbsp coriander seeds
• ½ cup hazelnuts
• 2 Tbsp almonds
• ¼ tsp smoked paprika
• ½ cup sesame seeds
• 1 tsp flakey sea salt
• 1 tsp ground black pepper
• ¼ cup flour
• 1 egg, lightly beaten
• Olive oil and butter for frying

Method

1) Place a small frying pan on high heat and add the cumin, coriander seeds, hazelnuts, almonds and smoked paprika. Fry for approx. three minutes or until fragrant and the nuts start to colour. Remove from the heat and add to a blender or food processor. Blend until coarsely chopped. Transfer to a large plate or bowl, add the sesame seeds, sea salt, pepper and mix together.

2) Place the flour, beaten egg and dukkah mixture into three separate dishes.

3) Pat dry your fish fillets. Place one fillet into the flour, then egg and coat well in the dukkah mixture. Repeat this process with all your fillets.

4) In a large frying pan on medium/high heat, melt 1Tbsp butter and olive oil. Once the butter has melted, cook your fish fillets for approx 2-3 minutes each side or until the fish is opaque and cooked through.

Serve with homemade fries and aioli. ENJOY!

December 2020 - Bea Bagnall
Copyright: An original article from
New Zealand Fishing News Magazine.
Re-publishing elsewhere is prohibited