West Indian fried snapper with celeriac coleslaw

Aaron Craze turns to the Caribbean for inspiration with this spiced fish served with refreshing coleslaw.
By Aaron Craze
West Indian fried snapper with celeriac coleslaw
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 4-5 hours marinating
  • Effort: easy


For the snapper

  • 1 large snapper, cut into individual steaks
  • 1 tsp sea salt, per steak
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp red wine vinegar
  • pinch caster sugar
  • 1 tbsp vegetable oil

For the coleslaw

  • celeriac
  • 1 carrot, peeled and julienned
  • 1 red onion, finely sliced
  • 1/4 Chinese cabbage, shredded
  • 4-6 tbsp mayonnaise
  • 1 tsp white wine vinegar
  • 1/2 tsp sugar
  • 1 tbsp tarragon
  • 1 tsp lemon juice
  • salt and freshly ground white pepper


1. In a bowl, cover the fish with the salt and leave in the fridge for 3-4 hours, then rinse the salt off and pat dry with kitchen towel.

2. In a separate bowl season the fish with the allspice, thyme, sugar, oil, vinegar and black pepper. Marinade for 1 hour.

3. Heat a little oil in a non-stick frying pan and cook the fish for 2-3 minutes on each side, until cooked through. Remove and set aside (the fish is best served at room temperatyre).

4. For the coleslaw: Blanch the celeriac in boiling water for 15 secs, then refresh in ice cold water.

5. Slice all the vegetables thinly into strips and place in a bowl. Stir through the mayonnaise, vinegar, sugar, tarragon, lemon juice and salt and pepper. Serve with the fish

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