serves
6
serves
6
people
Ingredients
- 2 eggs
- 4 x 200 g snapper fillets, each cut into 4 pieces
- 150 g potato flour
- 40 g zaatar (see Note)
- 40 g sumac
- 250 ml (1 cup) vegetable oil
Roasted chickpea salad
- 400 g can chickpeas, drained
- 1 tbsp olive oil
- 155 g (1 cup) pine nuts or slivered almonds
- 2 bunches coriander, leaves roughly chopped
Dressing
- 3 garlic cloves, finely chopped
- 2 long red chillies, finely chopped
- 2 lemons, juiced
- 60 ml (¼ cup) olive oil
Instructions
Preheat oven to 180°C. In a bowl, whisk the eggs with salt and pepper, then add the fish and gently mix to coat. Set aside.
Mix the flour, zaatar and sumac in a bowl, then dredge fish pieces in flour mixture until well coated. Set aside on a tray.
To make the chickpea salad, pat chickpeas dry with paper towel, then spread on a baking tray. Drizzle with oil and toss to coat. Roast for 5 minutes, then add pine nuts to the tray and roast for a further 5 minutes or until lightly roasted. Cool slightly, then gently toss in a bowl with the coriander. To make the dressing, combine all ingredients in a small bowl. Season and pour over salad.
Heat half the vegetable oil in a heavy-based frying pan (preferably cast-iron) over high heat. Fry the fish, in 2 batches, adding the remaining oil to the second batch, for 1 minute each side or until golden. Remove with a slotted spoon and drain on paper towel.
Spread the chickpea salad over a wide, shallow platter, top with snapper and serve immediately.
* Zaatar, available from delis and Middle Eastern food shops, is a Middle Eastern spice blend of thyme leaves and sumac.
As seen in Feast magazine, Issue 7, pg104.
Photography by Mark Roper.
As seen in Feast magazine, Issue 7, pg104.
Photography by Mark Roper.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
