Food Service

Beer Battered Snapper Fillets w/ Charred Bean & Pea Salad

Pacwest Products:

Beer Battered Snapper Fillets

Prep Time:	10 minutes
Cook Time:	10 minutes

Serve a premium battered snapper fillet with an amazing salad to increase the GP of this dish. 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.

For our beer battered snapper fillets we use Pacific West’s premium wild caught snapper fillets in a traditional beer batter.

INGREDIENTS

1 tsp. pure maple syrup
½ tsp. cumin seeds
⅓ cup plus 2 Tbsp. extra-virgin olive o
2 dried chillies de árbol
2 Tbsp. fresh lime juice
¾ tsp. coarsely ground black pepper
4cm piece ginger, peeled, thinly sliced
6 garlic cloves, smashed
700 gms green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
kosher salt
Pacific West Beer Battered Snapper Fillets

INSTRUCTIONS

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.. 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.

PACIFIC WEST