Fishing Equipment Gold Coast
Fishing Equipment Gold Coast
21 June 2020
Gold Coast Mahi Mahi Fishing
Gold Coast Mahi Mahi Fishing
24 June 2020

Gold Coast Snapper Fishing

Gold Coast Fishing operates 4 Gold Coast Snapper Fishing charter boats that depart twice daily.


What’s included Gold Coast Fishing Charters:

  • All bait and fishing tackle

  • Ice cold bottled water

  • Legal fish gut & grilled

  • Fishing tip & techniques


Snapper Schnitzel Fish Recipe

Snapper Schnitzel Fish Recipe Part fish and chips and part schnitzel, this simple fried dish is a great way to cook fish at home. The double dredging in flour and egg creates a thicker coating that helps to protect the fillets and keep them moist. Fish Recipes Gold Coast Fishing

Snapper Schnitzel Ingredients

  • 150g (1 cup) plain flour
  • 4 eggs, lightly beaten
  • 1½ cups panko breadcrumbs
  • salt and pepper, to season
  • 4 x 150g skinless, boneless baby snapper fillets
  • 2 baby cos lettuces, halved lengthwise
  • light olive oil, for cooking
  • lemon wedges, to serve
  • Dill tartare sauce
  • 1 cup mayonnaise
  • 2 tbsp chopped cornichons
  • 2 tsp chopped capers
  • 1½ tbsp chopped dill
  • 1½ tbsp lemon juice

Fish Recipe Cooking Method

1. To make the tartare sauce, combine the mayonnaise, cornichons, capers, dill and lemon juice in a bowl and season with salt and pepper. Set aside. Heat the oven to 100°C.

2. Put the flour, eggs and breadcrumbs into three separate trays or bowls, each large enough to fit the fish fillets. Season the flour with salt and pepper. Dip a fish fillet into the egg, then coat in the flour, then egg, then back again into flour, then egg and finally in breadcrumbs until well coated. Set aside.

3. Heat a large, deep frying pan over medium-high heat. Season the cut side of the lettuce with salt and pepper and drizzle with oil. Cook the lettuce, cut side down, for 1-2 minutes, until charred. Remove and set aside.

4. In the frying pan, pour oil to a depth of 1cm and heat over medium heat. In two batches, cook the schnitzels for 2-3 minutes on each side, until golden and just cooked. Remove and drain well on paper towel. Season with salt and pepper. Keep warm in the oven while you cook the remaining schnitzels. Serve the fish with the grilled lettuce, tartare sauce and lemon wedges.

Adam’s tip: When deep- or shallow frying at home, the most important rule is to not overcrowd the oil. Doing so will cause the oil temperature to drop and affect cooking times. Fishing 36’s Gold Coast

Photography William Meppem; Jennifer Soo
Styling Hannah Meppem 
Food preparation
Dominic Smith