Crispy Pink Snapper with Parsley and Curry Remoulade

In Western Australia and in Perth fishing is one of the most popular pastimes.  There are many regulations and environmental changes in place to protect the oceans and rivers to ensure that there will be fish for now and in the future.  The oceans and rivers have long supplied Australian cooks with fresh and tasty seafood which are a celebration for the taste buds.

Pink snapper is a delicious fish available in every supermarket and fish monger in Perth.  It is a fish that can be grilled, baked or barbecued, it is extremely easy to cook, and delivers great results.

In the following recipe I  wanted to wrap the fish in a truly delicate, crispy and fluffy batter.  This is my take on Fish and Chips and, trust me, this is the easiest recipe ever that will become your favourite at home.

Ingredients

• 1 kilo pink snapper, cut into medium size bites (you can use red snapper)
• 1 cup plain flour
• 60 grams, melted butter
• 2 eggwhites, whisked to soft peaks
• 1 tablespoon Old Bay seasoning, or paprika if you cannot find Old Bay.
• salt and pepper to taste
• 240 ml of lukewarm water
• 1 cup of flat-leaf parsley
• lemon or lime juice to marinate
• lemon wedges to serve
• Vegetable oil to fry

Method to Marinate the fish

• Combine lemon or lime juice with salt and pepper and Old Bay seasoning in a large glass bowl.  Add the fish.
• Turn the fish to coat well.  Cover the bowl with cling film and refrigerate the fish for at least 1 hour.

Method for the Batter

• Place the flour in a bowl, season with Old Bay seasoning and salt and pepper to taste.

• whisk in the butter and 240ml lukewarm water.

• Then fold in the eggwhites.

Ingredients for the Curry Remoulade

• 2 egg yolks
• 1 1/2 tablespoons lemon juice
• 280 ml grape seed oil
• 2 teaspoons curry powder, or to taste
• salt & pepper to taste

Method for the Remoulade

• Process yolks and lemon juice in a food processor to combine.  With the motor running, gradually add oil, starting with a few drops at a time, then in a thin steady stream and process until thick and emulsified.
• Add the curry powder and season with salt and pepper to taste and set aside.

Method for the Fish

• Preheat oil in a deep sauce pan to 170C.
• Dip the snapper pieces in the batter.

• Deep-fry the fish in batches until golden and warmed through (3 to 5 minutes).

• Drain on absorbent paper.
• Deep-fry parsley until crisp (15 to 30 seconds) and drain on absorbent paper.
• Serve the fish hot and scatter with parsley.
• On the side put the curry remoulade in small bowl and lemon wedges in another.

Tips

• If you do not want to make the mayonnaise just use ready made mayonnaise and add the curry powder, lemon juice and season to taste.
• Be careful with the temperature of the oil.  If the oil is too hot it will only cook the batter.
• Be careful when you fry parsley.  The water in the parsley will make the oil splash and you can burn yourself.
• If you are using olive oil to fry, keep an eye on the temperature because olive oil when it is too hot will split.  Frankly, when I deep fry I prefer to use vegetable oils such as peanut or grapeseed oil
• You can also deep fry prawns using this batter.