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West Indian fried snapper with celeriac coleslaw
- Prep time:
- 15 mins, plus 4-5 hours marinating
- Cook time:
- 10 mins
- Serves:
- 4
Aaron Craze turns to the Caribbean for inspiration with this spiced fish served with refreshing coleslaw.
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Ingredients
For the snapper
- 1 large Snapper, cut into individual steaks
- 1 tsp sea salt, per steak
- 1 tsp ground allspice
- 1 tsp dried Thyme
- 1/2 tsp black pepper
- 1/2 tsp red wine vinegar
- pinch caster sugar
- 1 tbsp vegetable oil
For the coleslaw
Method
1. In a bowl, cover the fish with the salt and leave in the fridge for 3-4 hours, then rinse the salt off and pat dry with kitchen towel.2. In a separate bowl season the fish with the allspice, thyme, sugar, oil, vinegar and black pepper. Marinade for 1 hour.
3. Heat a little oil in a non-stick frying pan and cook the fish for 2-3 minutes on each side, until cooked through. Remove and set aside (the fish is best served at room temperatyre).
4. For the coleslaw: Blanch the celeriac in boiling water for 15 secs, then refresh in ice cold water.
5. Slice all the vegetables thinly into strips and place in a bowl. Stir through the mayonnaise, vinegar, sugar, tarragon, lemon juice and salt and pepper. Serve with the fish
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Latest Comment
Didn't Aaron put it in the oven for 8 mins after he fried it?