Taku, a renowned sushi chef behind the YouTube channel ‘Outdoor Chef Life’, has brought his creative flair to this recipe with his innovative twist on a classic favourite.
Taku’s snapper nachos are not only delicious but also embody a sustainable approach to cooking by utilising every part of the fish and minimising waste.
To prepare this dish, Taku starts by carefully snipping off the snapper wings and fins from the frames. These often-overlooked parts of the fish hold tremendous potential for flavour and texture. Coated in a crispy cornflour batter, the wings and fins are then deep-fried to perfection, resulting in a delightful crunch that enhances their natural tang.
Snapper wings and fins are a rich source of protein and omega-3 fatty acids, making them a nutritious addition to the meal.
When combined with corn chips, salsa, and sour cream, the snapper wings and fins reach a new level of taste, with a bit of added heat from the jalapenos.
By incorporating often-discarded fins, this recipe reduces waste and promotes sustainability in the kitchen. It serves as a reminder that every component of the fish can be transformed into a culinary masterpiece, fostering a greater appreciation for the entire animal and minimising our environmental impact.
Snapper Wing/Fin Nachos
Recipe by: Taku – @Outdoorcheflife
Prep Time: 20 mins
Cook Time: 20 mins
Feeds: 4 people as a snack
Part of fish: Fish wings/fins
• Snapper wings and fins, snipped off the frames
• Vegetable oil for deep frying
• Tortilla chips
• 2 cups grated cheese
• Sliced jalapenos (fresh)
• Salsa (homemade or store-bought)
• Sour cream
• Fresh coriander, chopped (optional, for garnish)
1) Preheat the oven to 175°C.
2) Heat vegetable oil over medium-high heat for deep frying in a deep pot or skillet.
3) Pat the snapper wings and fins dry with a paper towel. Roll each wing in cornflour, ensuring they are coated evenly.
4) Carefully place the coated snapper wings and fins into the hot oil and fry them until they turn golden brown and crispy. This should take about 5-6 minutes. Once cooked, remove the wings and fins from the oil and drain them on a paper towel-lined plate to remove excess oil.
5) On a large baking sheet or oven-safe dish, arrange a layer of tortilla chips. Sprinkle half of the grated cheese evenly over the chips.
6) Place the crispy snapper wings and fins on top of the cheese and chips, distributing them evenly.
7) Add sliced jalapenos according to your desired level of spiciness.
8) Spoon salsa generously over the wings and fins, chips, and jalapenos. Feel free to use your favourite salsa or try a homemade recipe for a personal touch.
9) Sprinkle the remaining grated cheese over the top of the salsa.
10) Place the baking sheet or dish in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
11) Once done, remove the nachos from the oven and let them cool for a minute or two.
12) Serve the snapper wing/fin nachos while still warm. You can drizzle sour cream over the top and sprinkle with fresh coriander for added flavour and garnish.
Enjoy your delicious snapper wing/fin nachos!
August 2023 - Dallas Abel
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
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