b'I have really had too much pan- batter coating.Kids will usually fried snapper over the years, so Ialways prefer the battered fish!like to change things up for theWhen it comes to looking after your family.Fish burgers are popularfish when on the boat, we always iki with fish cooked in a tasty beerthe snapper and bleed them.This batter, served with a slaw and eithermakes a considerable difference plum sauce or sweet chilli sauce. for the table and always keep them When it comes to frying snapper,on ice or in a slurry before filleting.I think the best preference is nowOnce filleted, make sure you keep for a panko-herb crumbed fillet,the juice that leaches out away from cooked in oil with a good chunkthe fillets.Drain it often or buy the of butter to help give the crumbsspecial plastic containers that have that golden colour.The pankoa raised slated bottom which make it crumbs are just a bit lighter ona lot easier to keep the juices away the stomach than the heavier beerfrom the fillets and nice and dry.Bleed your snapper before putting on ice in the bin, they taste better when cooked.Tuna such as yellowfin (pictured), bluefin, or albacore are the most sought after by the writer for sashimi.W e catch a lot of snapper on our fishing trips and when you are fortunate to fish as much as myself, you get fresh fish often to enjoy.Because of this I never freeze fish, as I look to serve it to the family over 2-3 nights and if I have any spare fish, this is provided to other family members or friends.The kids of course love the classic fish and chips, but if I think about it, /FISHINGINGODZONE57'