Pan Fried Panko Crumbed Snapper Recipe

We recently had Ambassador Bec Taylor from The Food Design Studio stay at Reflections Evans Head where she put on a delicious Snapper feast. This is one fish camping recipe not to be missed. Lets get to it!

Makes: 2 large fillets

Ingredients

• 2 large fillets of snapper
• 2 cups panko crumbs
• 1 large egg
• 1 cup all purpose flour
• Salt & pepper
• 4 tablespoons olive oil or oil of your choice for frying

Method

Set 3 large plates and 1 shallow bowl up on a hard flat surface.

Cover 1 plate with the panko crumbs and another with the flour. In the shallow bowl, add the egg and whisk it well.

Sprinkle salt and pepper into the flour mixture and use your fingers to combine. Dip each side of the fish fillet into the flour mixture first to lightly dust, now dunk the fillet into the egg wash, coating well on both sides, and finally dip it into the panko crumb to cover both sides evenly. Transfer the crumbed fillet to the clean empty plate.

Repeat this process with the second fillet.

To pan fry the fish, heat a large frying pan over a medium to high temperature and drizzle the pan with the olive oil.

When the pan is at temperature, lower one of the fillets into the pan being careful not to splash yourself with the boiling hot oil. Pan fry the snapper on one side until golden brown and coloured.

Flip the fish fillet over to the second side and continue to pan fry for around 4 minutes or until the fillet is golden and coloured.

Transfer the cooked fillet to a board or tray covered with a paper towel to absorb any excess oil. Continue this process with the second fillet.

Serve with fresh oysters and a delicious colourful salad.

Thanks Bec, for that mouth-watering recipe!

Ready to try your hand at camp cooking?

Check out more delicious camping recipes here.