Morrocan Spiced Snapper Wings
Recipes
1 min read
Ingredients
Snapper Wing Flour:
6 ea Medium snapper wings, cleaned 300 gr Plain flour 1 tbsp Smoked paprika 1 tbsp Chopped thyme 1 tsp Garlic powder 1 tbsp Cumin powder 1 tbsp Moroccan seasoning 1 tbsp Lemon pepper 1 tbsp Salt 100 gr Cornflour For the crumb 3 ea Whole eggs 150ml milk For the seasoning 1 tbsp Smoked paprika 1 tbsp Chopped thyme 1 tsp Garlic powder 1 tbsp Cumin powder 1 tbsp Moroccan seasoning 1 tbsp Lemon pepper 1 tbsp Salt
Harissa Labneh :
250 gr De Winkel yoghurt, drained 1 tbsp Olive oil 1 tbsp Harissa paste or powder Season to taste squeeze 1 lime pinch Coriander, chopped
Method
Snapper Wing Flour:
- Wash the snapper wings and keep aside for now.
In a large bowl or tray add all the dry ingredients together and mix well. Whisk the eggs and milk together in a separate bowl and keep aside. - Take the snapper wings and dip them into the egg mix, dredge into the flour mix and repeat process until fully coated in the spiced flour shaking to remove any excess flour.
- To cook, place in the deep fryer at 180°C until golden, should take 4–6 minutes until fully cooked. Let drain for 1 minute and season with the seasoning mix and sprinkle the preserved lemon over the top.
Harissa Labneh:
- To drain the De Winkel yoghurt, hang it in muslin or a tea towel over a sieve.
- Once yoghurt is thick enough (ideally should be straining overnight) add the remaining ingredients to the yoghurt and whisk well ensuring no lumps.
- Check seasoning and serve.
