Marinated deep-fried snapper

Marinated in Japanese flavours, this deep-fried snapper is crisp on the outside and flaky on the inside.

  • 30 mins cooking
  • Serves 4
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Marinated deep-fried snapper
  • 2 snapper fillets (500g)
  • 2 tablespoon sake
  • 2 tablespoon japanese soy sauce
  • 1 tablespoon mirin
  • 2 centimetre piece fresh ginger, grated
  • 3/4 cup (75g) potato starch
  • vegetable oil, for deep-frying
  • 1 green onion, sliced thinly
  • 2 lemons, cut into wedges


Marinated deep-fried snapper
  • 1
    Check fish for bones; pull them out with clean tweezers. Cut fish into 4cm (1½-inch) cubes.
  • 2
    Combine fish, sake, sauce, mirin and ginger in medium bowl; stand 20 minutes.
  • 3
    Drain fish; discard marinade. Toss fish in potato starch; shake off excess.
  • 4
    Heat oil in saucepan; deep-fry fish until crisp and golden. Sprinkle with onion; serve with lemon wedges.

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