Boyd's snapper batter

Name: Boyd's snapper batter
Ingredients: ⅔ cup Self raising flour (Main); ½ tsp Salt; 2 Tbsp Malt vinegar; ½ cup Chilled water, or enough to make a thickish batter

Tam West

Warren Elwin

Food writer

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Snapper (tarakihi, trevally or otherwise) is delicious dipped in this batter.

Ingredients

⅔ cup	Self raising flour (Main)
½ tsp	Salt
2 Tbsp	Malt vinegar
½ cup	Chilled water, or enough to make a thickish batter

Directions

Sift self-raising flour with tsp salt. Whisk in malt vinegar and chilled water, enough to make a thickish batter. Chill.
Lightly coat even-sized pieces of snapper (tarakihi, trevally or otherwise) in seasoned flour, dredge in the batter and fry in hot oil until crispy and golden. Sprinkle with sea salt flakes and serve with a squeeze of lemon juice or a splash of vinegar and homemade tartare sauce.