Italian
Fried Snapper with Fermented Honey and Tabasco Mayonnaise
by Cucina con Ruben · 548K subscribers on YouTube
A spectacular New Year's Eve appetizer: crispy fried snapper pieces glazed with a fermented honey infused with garlic, chili, and fennel seeds, served with a spicy homemade tabasco mayonnaise. Simple yet impressive.
- Difficulty
- medium
Ingredients
15 items- DenticeSnapper fillet, cut into bite-sized pieces; can substitute with sea bass, sea bream, or other firm white fish
- HoneyFor the fermented honey glaze
- GarlicSliced, for the fermented honey
- Chili PepperFresh or dried chili, to taste; use sparingly if very hot
- Fennel SeedsFennel seeds for the fermented honey
- 100 gFlourAll-purpose flour for the batter
- 100 gRice FlourRice flour for crispiness
- 110 mlSparkling WaterSparkling water for the batter
- 110 mlBeerCold beer for the batter; any lager works
- 220 mlSeed OilSeed oil for the mayonnaise; also used for deep frying
- 1 pcsEggFor the mayonnaise, room temperature
- LemonZest and juice for the mayonnaise
- TabascoTo taste; can substitute with other hot sauce
- SaltTo taste; for seasoning the fried fish
- Wild FennelWild fennel, for garnish; do not use dill
Method
- Prepare the fermented honey: place honey in a glass jar, add fennel seeds, sliced garlic, chili (to taste), and a splash of water. Stir, cover with a cloth and elastic band, and let it ferment at room temperature for 3 weeks (or at least 3 days for a milder flavor). Place it in a warm spot like above the fridge or oven.
- Prepare the batter: in a bowl, mix 100 g of all-purpose flour (farina 00), 100 g of rice flour, 110 ml of sparkling water, and 110 ml of cold beer. Whisk until smooth. Let the batter rest for at least 30 minutes.
- Prepare the tabasco mayonnaise: in a tall container, combine 220 ml of seed oil, 1 egg (room temperature), a pinch of salt, lemon zest, a squeeze of lemon juice, and tabasco sauce to taste. Use an immersion blender: place the blender at the bottom and slowly pull it up while blending until emulsified.
- Cut the snapper: if not already done, cut the snapper fillet into bite-sized pieces (about 2–3 cm cubes). Pat dry with paper towels.
- Heat oil for deep frying to 170–180°C (340–350°F).
- Dip the snapper pieces into the batter, letting excess drip off.
- Fry the fish in batches, without overcrowding, for 3–4 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Lightly season with salt while hot.
- Brush each fried piece with the fermented honey (use a pastry brush). Arrange on a serving plate.
- Garnish with fresh wild fennel (finocchietto selvatico). Serve immediately with the tabasco mayonnaise on the side.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
