- Prep Time: 10 minutes
- Cook Time: 10 minutes
Beer Battered Snapper Fillets w/ Charred Bean & Pea Salad
Serve a premium battered snapper fillet with an amazing salad to increase the GP of this dush. Add chips as a side if you wish. Use a combination of beans and peas to take advantage of what this salad recipe has to offer. Scale the dressing as required. The bean salad should be made to order - about 5 minutes. We pair our charred bean & pea salad with beer battered snapper fillets. A great dish for busy pubs wanting to offer exciting menu options.
- Pacific West Beer Battered Snapper Fillets
- 2 dried chillies de árbol
- 6 garlic cloves, smashed
- 4cm piece ginger, peeled, thinly sliced
- ¾ tsp coarsely ground black pepper
- ½ tsp cumin seeds
- ⅓ cup plus 2 tbsp extra-virgin olive o
- 2 tbsp fresh lime juice
- 1 tsp pure maple syrup
- 700 gms green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
- Kosher salt
For the beer battered snapper fillets
Deep Fry from frozen at 180C for 5-6 minutes.
For the charred bean & pea salad
Cook chillies, garlic, ginger, black pepper, cumin seeds, and ⅓ cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5–8 minutes. Remove from heat and stir in lime juice and maple syrup. Set dressing aside.
Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 tbsp oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool. Arrange beans and peas on a platter and spoon reserved dressing over. Season with more salt.
For our beer battered snapper fillets we use Pacific West’s premium wild caught snapper fillets in a traditional beer batter.
Product Code: 1930 / Portion Size: 160 g avg. / Carton Size: 3.2 kg / Portions per Carton: approx 20 portionsAdd to Favourites