Snapper wings, or throats as they are sometimes referred to, have been a staple in recent years and with good reason – they are delicious and cheap! Season them with a spicy Moroccan-style rub and find that amazing blend of creole fried chicken wings with the north African Atlantic. The De Winkel yoghurt is so versatile to use; its water content is low making it naturally thick and creamy and forgiving if you happen to add just a bit too much liquid.

Snapper Wing Flour

  • 6ea medium snapper wings, cleaned
  • 300g 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
  • 100g cornflour 

For the crumb

  • 3ea 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 

 

Method

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 

  • 250ml De Winkel yoghurt, drained
  • 1 tbsp olive oil
  • 1 tbsp harissa paste or powder 
  • Season to taste
  • Squeeze of 1 lime juice
  • Pinch coriander, chopped 

Method

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. 

Recipe by

Chef Danny Simpson

You can also use salmon wings which are a little smaller and easier to eat or use this recipe with your favourite vegetable like eggplant or zucchini for a brilliant vegetarian snack.

98.5% fat free plain unsweetened acidophilus yoghurt. An incredibly versatile yoghurt that can be eaten on its own or used as an addition to both sweet and savoury recipes.

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