Whats your favourite snapper recipe/prep for the table?

[squid ink]

Is it overcooking that makes the callamari tough?

[Ghurkin]

Is it overcooking that makes the callamari tough?

every single time, plus it can toughen on standing too, dont try to get it all luvely and brown, bung it in the pan 45 seconds or so

[squid ink]

Is it overcooking that makes the callamari tough?

every single time, plus it can toughen on standing too, dont try to get it all luvely and brown, bung it in the pan 45 seconds or so

aaahhhhh, thanks. that wheere I'm going wrong. Trying to get it golden. Thanks

[cheaterparts]

the other way to cook squidly doodles is on low heat for a fairly long period

we did some in red wine sauce in a slow cooker and had it with pasta - just thinking about it makes me wont to go out and catch some squid right now

[wokka1]

Worth trying some of the asian methods for whole fish when it comes to snapper...steamed with ginger, shallots, garlic, etc etc. Also pan fried with I don't know what the hell she puts on it but damn it's good. I do the Great white hunter thing, she dissapears into the kitchen with whatever I catch and usually within 20 minutes I'm chowing down on super tasty morsels. Last night was trout cutlets in a vietnamese saucy mushroomy thingy. Good, very good.

[CaptMorgs]

yeah it does seem like a fish that needs some help in the flavour department.

fishcakes as mentioned above seem like a good option too.

[Byron]

I've made this a couple of times. Very, very good!

http://thecookbook.com.au/2009/09/09/me ... er-recipe/

[cbarker54]

I'd have to agree with the mood of the meeting that there is better eating fish in the sea than snapper but bloody hell they are fun to catch.

2 good ways to cook them that I've found is:

1. Bake em whole in a weber, stuff em with bread crumbs, onion, butter, bacon, season all, lemon and white wine, (doesnt really matter what) and sit them upright the way they swim and bake em. The skin is crispy and meat is still juicy (if you dont leave em in there too long);
2. The best that I have found though is simply egg and bread crumbs. Locks in the moisture and you get the nice fish flavour. I reckon this is the way to go for snapper, good dollup of home made tatare and a cold beer straight off the ice and your in business.


As for the squid, make sure you get the membrane off the inside if the tube and there is no toughness. It takes a bit of stuffing around to get it off but havent had a tough feed of inker yet.

CB

[CaptMorgs]

cooked up the 35cm pinkie from sat days sesh.

basically just made garlic and dill butter mixture and scored the flesh in diagonals and covered it the butter and added salt and pepper.

baked for 15 min uncovered on 180 and tasted pretty damn good. Maybe the smaller guys are a bit tastier?

(took a leaf out of the masterchef tactics - just add heaps of butter)

[Mordy]

Squidink
Either cook squid a long time ( ie stuffed and baked or a very short time.
I just get a plastic bag put some plain flour in it with a teaspoon or more cumin, then add rings and shake it all about.
If you a dd a nob of butter to the oil it will caramelise and make the squid rings browner.
As soon as the the rings go from a translucent flesh to an opaque they are cooked.
Smoked some snapper yesterday yum, then put it into a pasta sauce (last minute)....
Tony