The white snapper, also known as the gray snapper, is similar in meat and taste to the red snapper. Personally, however, I would prefer it to the red snapper. The fish grows to 60-80 cm long, although the market size is well below that. The fillets have a weight of approx. 250-400 g. The white snapper is caught in the Indo-Pacific and especially often off the coasts of Australia.
Carefully cut the skin of the fillets 3 times at an angle, if possible without damaging the meat. Dust the skin side with a little flour and fry in hot clarified butter. Since the skin contracts due to the action of heat and the fillets bulge, you should press them onto the bottom of the pan with one, preferably two, pan lifters until they lie flat. After about 3-4 minutes, turn the fillets and turn off the stove. The residual heat cooks the fillets through. Now season with a little salt.
Blanch the julienne in boiling water for one minute, rinse in cold water and drain. Heat the clarified butter in a pan, add the julienne and mix well. Season to taste with pepper, salt, sugar and lemon juice.
Place the julienne and fish on a plate. Another side dish goes well with fried mashed potatoes.
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