Beer Battered Snapper with a Greek Wedge Salad

INGREDIENTS

• Pacific West Beer Battered Snapper
• 1 head iceberg lettuce—washed, cored and quartered ,
• 1 punnet cherry tomatoes, quartered
• ½ cucumber, thinly sliced
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese
• 1 cup kalamata olives
• 4 pepperoncini pepper.
• ½ cup extra-virgin olive oil - dressing
• 1 tbs Dijon mustard - dressing
• 1 garlic clove, minced - dressing
• 1 tsp dried oregano - dressing
• 1 tsp salt - dressing
• ¾ tsp freshly ground black pepper - dressing
• 1⅓ cup red wine vinegar - dressing

INSTRUCTIONS

For the beer battered snapper fillets

Deep Fry from frozen at 180C for 5-6 minutes.

For the dressing

 In a medium bowl, whisk the olive oil with the mustard, garlic, oregano, salt and pepper. Gradually whisk in the red wine vinegar and mix well to combine.

For the salad

Place  iceberg lettuce on each plate and then sprinkle with an even amount of the tomatoes, cucumber and red onion. Drizzle with salad dressing to taste.  Garnish with 2 tbs feta, ¼ cup olives and a pepperoncini pepper. Serve immediately.