Almond-Crusted Snapper March 31, 2025
A golden almond crust encases perfectly flaky snapper in this gluten-free version of crumbed fish; and a raw summer slaw of beans, fennel and cucumber doused in buttermilk dressing keeps everything light and nutritious. Check out the original recipe here.
Ingredients
- 50g parmesan, chopped
- 250g natural almonds
- 50g (1/3 cup) cornflour
- 1 egg, lightly beaten
- 1 tbsp Dijon mustard
- 4 snapper fillets (about 180gm each), skin on
- Vegetable oil, for shallow-frying
- Buttermilk dressing
- 60ml (1/4 cup) buttermilk
- 2tbsp extra-virgin olive oil
- 2tbsp white wine vinegar
- 1tbsp honey
- 1tsp Dijon mustard
Summer slaw
- 1 baby fennel, thinly sliced on a mandolin
- 1 Lebanese cucumber, thinly sliced lengthways on a mandolin
- 200g each green and yellow butter beans, thinly sliced on an angle
- ½ cup each (loosely packed) mint and parsley, coarsely chopped
Method
- For buttermilk dressing, combine all ingredients in a jug, season and whisk to combine; refrigerate until ready to serve.
- Process parmesan in a food processor until finely chopped. Add almonds and process until coarse crumbs form; transfer to a shallow bowl. Place cornflour in a separate shallow bowl and season generously. Combine egg, mustard and 1 tbsp water in a shallow bowl and whisk to combine. Dust snapper evenly in cornflour, shake off excess, then dip into egg mixture. Press into almond mixture, coating evenly. Place on a baking tray lined with baking paper.
- Heat 1cm oil in a large frying pan over medium-high heat until shimmering. Shallow-fry snapper, in batches, turning once, until golden and just cooked (6-8 minutes). Drain on paper towel and season.
- For summer slaw, combine all ingredients in a large bowl. Dress with half the dressing and season.
- Divide summer slaw and snapper among plates and drizzle with extra dressing to serve.