Grilled Snapper

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

This is a good, spicy dish, ideal for summer lunches or even dinner parties. It is inspired by a dish I had at the brilliant Last Aussie Fish Caf in Sydney.

If you can’t find or don’t like snapper, you could use whole little bream or red mullet or, in fact, virtually any fish that you liked.


  • 1 red snapper, weighing 350–400 g (12–14 oz)
  • seasoned flour


Scale, clean and gut the fish thoroughly. Remove the fins, but keep on the head and tail. With a sharp knife slash the fish diagonally about three times on each side, then roll in the seasoned flour. Heat the ghee in a large frying pan and cook the fish for 2–3 minutes on each side, depending on its size, or until brown. Now squeeze the lemon over the top of the fish and pop under a preheated h