Cooking a large snapper
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=79768
Printed Date: 20 Sep 2026 at 2:32am
Topic: Cooking a large snapper
Posted By: mmackinven
Subject: Cooking a large snapper
Date Posted: 17 Jun 2012 at 11:43pm
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Hey :) We caught these bad boys yesterday and going to cook up a rather large feed tomorrow night.  How do you guys cook the big ones? I'm thinking of poaching the fillets in Coconut milk, a squirt of lemon etc etc. I usually cut the fillets into small strips or bites and fry em up, usually really tasty but looking for something new :) any suggestions? |
Replies:
Posted By: herby
Date Posted: 18 Jun 2012 at 5:21am
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Try this with a chunk....
Cut into inch and a half cubes and dip in kikkoman, then roll in flour. Then dip in kikkoman, then roll in flour. then kikkoman, then flour..... After three or four dippings and rollings they should be coated in a gooey batter. Fry on high heat and the soy batter will go crispy. So easy and it tastes awesome.
It makes a small amount of fish go a long way.
Also works well with chicken.
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Posted By: KikBac
Date Posted: 18 Jun 2012 at 10:00am
| After filleting, drop the frames & heads in a roasting pan and bake in oven for 15 min. You will be surprised just how much good meat left on frames that size. |
Posted By: Ahab
Date Posted: 18 Jun 2012 at 10:25am
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Beaut fish mate!
Completely agree. A very good way of making the fish go further. Some other options: Scrape the fish mince off the frames with a teaspoon and make fishcakes.    Cut out the cheeks (easier than you might think).  All sorts of goodies here:  This is what KikBac describes:  Great for mornay etc:  |
KikBac wrote:Posted By: laidbackdood
Date Posted: 18 Jun 2012 at 10:31am
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IF YOU LIKE CURRY=chop up...marinate in curry powder overnight...light fry and make up curry(cook) with onions/coconut milk/capsicum/potatoe/chilli/madras curry powder/salt/black pepper/little vinegar.....Then add the lightly fried chunks.......I have eaten snaps up to a week old like this and they dont taste fishy at all and the big snaps stay together better due to larger flakes...very tender too. complete curry is best left overnight for all the spices to blend nice....have cooked snaps/kingy/ky like this and they all taste good. ------------- Once the idiots turn up..Im outta here...No time for Drama Queens. |
Posted By: mmackinven
Date Posted: 18 Jun 2012 at 12:47pm
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Awesome! Thanks guys :) Might try the curry option tonight, then the kikkoman batter tomorrow :D Can't wait! |
Posted By: 1Daz
Date Posted: 18 Jun 2012 at 9:29pm
Really like the sound of the kikkomen one herby Will definately try that one.
------------- Go the Warriors! |
Posted By: laidbackdood
Date Posted: 21 Jun 2012 at 11:49am
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How did you find the curry? ------------- Once the idiots turn up..Im outta here...No time for Drama Queens. |