Popcorn Snapper with Garlic Aioli Recipe

Ingredients

  • 500g snapper, cut into bite size pieces
  • 1-2 cups breadcrumbs
  • 1-2 eggs lightly beaten
  • ¼ - ½ cup self-raising flour seasoned with salt and pepper
  • 1 large zip-lock bag
  • Canola or rice bran oil for frying

Aioli

  • ½ cup milk
  • Zest & juice from 1 lime
  • 2 cloves of garlic crushed – depending on how garlicky you like your aioli; add more if desired
  • ½ tsp Dijon mustard
  • 1 tsp salt
  • 1 cup rice bran oil
  • Pepper to taste
  • Add a pinch of chilli flakes to the aioli for that extra kick.

Method:

1) To make your aioli, place all the ingredients into a blender and whizz until well combined. Set aside until ready to use.

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2) Crumb the fish using the ‘one bag wonder’ technique. Place your bite size fish pieces in the zip-lock bag. Add the self-raising flour, salt and pepper and any spices that tickle your fancy, or just leave it plain and only use the flour. Shake the bag, moving the fish around to coat all the pieces. If there is too much excess flour in the bag, tip this out now.

3) Quickly beat the eggs and add them to the same bag. Shake it, move it and groove it to coat all of the fish.

4) Add the breadcrumbs to the bag, 1 cup at a time. Shake it, move it, groove it and add more breadcrumbs if you feel there is not enough to go around.

5) Fry your fish until the coating starts to brown or until fish is cooked through.

6) Serve your fish bites in a large dish, family-friendly style, accompanied by your homemade aioli.

ENJOY!

   This article is reproduced with permission of   
New Zealand Fishing News

October 2020 - Bea Bagnall
Re-publishing elsewhere is prohibited

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