There is a unique satisfaction in cracking through a light, golden beer batter to reveal the succulent, steaming white flesh of fresh Snapper. These Beer Battered Snapper Strips take the nostalgic comfort of a classic Kiwi “fish and chips” and elevate it with a sophisticated, aromatic black pepper sauce. The contrast between the airy, crispy exterior of the fish and the bold, slightly spicy depth of the sauce makes every bite an absolute explosion of flavour. It’s an easy yet impressive dish that’s perfect for a casual weekend lunch or a fun family dinner. For the freshest Snapper fillets, be sure to visit your local The Seafood Collective.
Disclaimer: This recipe is written by AI and has been curated by a seafood specialist.
Ingredients:
- For the Snapper:
- 600g fresh Snapper fillets, skin off, cut into 2cm wide strips
- 1 cup plain flour (plus extra for dusting)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chilled lager or pale ale
- Vegetable oil for deep frying
- For the Black Pepper Sauce:
- 2 tbsp butter
- 1 tbsp coarsely cracked black pepper
- 2 cloves garlic, minced
- 1/2 cup beef or chicken stock
- 2 tbsp oyster sauce
- 1 tsp brown sugar
Instructions:
- Prepare the Black Pepper Sauce: Melt butter in a small saucepan over medium heat. Add the garlic and cracked black pepper, sautéing for 1-2 minutes until fragrant. Stir in the stock, oyster sauce, and sugar. Simmer for 5 minutes until slightly thickened. Set aside and keep warm.
- Heat the Oil: Fill a heavy-bottomed pot or deep fryer with vegetable oil to a depth of 5cm. Heat to 180°C.
- Whisk the Batter: In a medium bowl, whisk together the 1 cup of flour, baking powder, and salt. Slowly pour in the chilled beer, whisking gently until just combined. A few small lumps are okay—don’t overmix!
- Dust the Fish: Place some extra flour in a shallow dish. Pat the Snapper strips dry with paper towels, then dredge each strip in the plain flour, shaking off any excess.
- Dip and Fry: Working in batches, dip the floured Snapper strips into the beer batter, coating them completely. Carefully drop them into the hot oil.
- Cook until Golden: Fry for 3-4 minutes, turning once, until the batter is deep golden and very crispy.
- Drain and Serve: Remove the fish strips with a slotted spoon and drain on a wire rack or paper towels. Serve immediately with the warm black pepper sauce for dipping.
We hope this fun and simple recipe inspires you to try a delicious Beer Battered Snapper Strips in a new way. The irresistible combination of crunchy, golden batter and the bold, peppery sauce from The Seafood Collective is sure to be a hit with family and friends. Don’t forget to share your photos and tell us what you think!
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