Boyd’s snapper batter
Photo by Tam West
Snapper (tarakihi, trevally or otherwise) is delicious dipped in this batter.
|⅔ cup||Self raising flour|
|2 Tbsp||Malt vinegar|
|½ cup||Chilled water, or enough to make a thickish batter|
- Sift self-raising flour with tsp salt. Whisk in malt vinegar and chilled water, enough to make a thickish batter. Chill.
- Lightly coat even-sized pieces of snapper (tarakihi, trevally or otherwise) in seasoned flour, dredge in the batter and fry in hot oil until crispy and golden. Sprinkle with sea salt flakes and serve with a squeeze of lemon juice or a splash of vinegar and homemade tartare sauce.
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