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|50||g||Spiced Dukkah Mix|
|330||g||White Wings Premium Batter Mix|
|1||L||Tomato Napoli Suace|
|150||each||White Wings Plain Flour|
|4||L||Crisco Vegetable Oil|
Portion your snapper into 100 gram goujons.
Using the packet instructions, create the White Wings Premium Batter Mix by mixing with water and blending on a low speed. Add the spiced dukkah mix into the batter.
Lightly coat the snapper with flour, before soaking in the batter mix.
Fry the snapper portions in the deep fryer at 180 degrees, until the snapper is a nice golden colour.
The capers open up into a nice flower shape when fried, which adds something a little different as a garnish. Place them into the deep fryer for 45 seconds to a minute, until they open into the flower shape and set aside for later.
To create the sauce, add your tomato napoli sauce into a saucepan with the Pernod, heating to a a light bubble. If the sauce thickens too much, you can use a splash of white wine to create the desired consistency.
Blanch the broccolini in a large pot of boiling water before draining and immediately placing in a bowl of iced water.
To plate up, add 100ml of the tomato Pernod sauce to the serving bowl and place the blanched broccolini on top. Place the snapper goujons over the broccolini and sprinkle the fried capers on top. Season with salt and pepper to taste and plate with a lemon cheek.