Crumbed White Snapper Fillets With A Balsamic Reduction

My grand dad absolutely adored his fried fish and chips from Khyber in Bombay. This is a sightly different take on that  


    For Frying & Sauce:

  • 250 ml oil
  • 1 tablespoon of butter
  • 3 garlic cloves, peeled and chopped in half
  • 80 ml balsamic vinegar
  • 80 ml fresh lime juice
  • 2 sprigs of rosemary or thyme
  • salt and pepper, to taste


  1. Thaw the FishVish White Snapper Fillets completely and pat dry with a kitchen towel
  2. Put the corn flour on a plate and season with salt and pepper. On another plate put the breadcrumbs.
  3. Lightly beat eggs in shallow bowl wide enough to take the fillets
  4. Lightly dust the fillets with the corn flour, dip in the egg wash and then coat with breadcrumbs.
  5. In a large frying pan heat the oil along with the butter, garlic and the rosemary or thyme until very hot. Place the fillets in the pan 2 at a time and cook for about 2 minutes on each side until golden brown. Once cooked, remove from pan place them on a plate lined with the paper towels to soak up excess oil.
  6. Drain the oil, retaining the garlic and herbs
  7. Remove all breadcrumbs from the frying pan, leaving only the garlic and herbs in and add the balsamic vinegar. Simmer for 3 or 4 minutes to reduce the liquid by a third.
  8. Add the line juice and season with salt and pepper. Mix well, pour into a small bowl.
  9. Serve the crumbed fillets with the sauce on the side and garnish with some fresh herb leaves.

Recipe Credit: Mathew Hayden

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