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Snapper Sliders

try and resist them

30 Jan 2016 20 4


A fresh snapper slider is a thing of beauty. Gorgeous fish in a soft slider with zingy mayo is just the ticket for a midweek feast. And even better when washed down with a chilled crafted beverage or your favourite Chardonnay.


2 medium snapper fillets, cut into 12 even pieces
½ cup plain flour, for coating
salt and pepper

To serve
rocket leaves
12 sliders, halved and toasted
lemon for squeezing


Place the flour in a shallow bowl and season with salt and pepper. Press both sides of each piece of fish into the flour, shake off any excess and set aside.

To cook:  Heat your barbecue hot plate or a non-stick fry pan with two tablespoons of olive oil to a high heat and cook the fish for about 2 minutes each side. (Depending on the size of your pan you may need to do this in batches.). Remove and keep warm.

To assemble: Place some rocket leaves on the base of each slider, followed by a piece of fish. Squeeze over some lemon juice, add a small spoonful of Best Foods ‘Mayonnaise with a Zing of Lemon’ and finish with the top of the slider.