The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Snapper and red pepper croquettes

You'll need

4 red capsicum 700 ml milk 4 garlic cloves, coarsely chopped 2 golden shallots, coarsely chopped 2 fresh bay leaves 6 white peppercorns 300 gm snapper, bones and skin removed, cut into 5cm pieces 100 gm butter, coarsely chopped 100 gm (2/3 cup) plain flour 1 tsp sweet paprika For deep-frying: vegetable oil For dusting: seasoned plain flour 2 eggs, lightly beaten 105 gm (1½ cups) fine, dried white breadcrumbs


  • 01
  • Preheat oven to 260C. Place capsicum on a tray lined with baking paper and roast until skins blister (10-15 minutes). Place in a heatproof bowl, cover with plastic wrap and stand until skin loosens (10-15 minutes). Peel, remove seeds, then finely chop and set aside.
  • 02
  • Combine milk, garlic, shallot, bay leaves and peppercorns in a small saucepan, bring to a simmer over medium heat, add snapper and simmer until snapper is just cooked through (5-7 minutes). Remove snapper with a slotted spoon, coarsely flake, set aside. Strain (discard solids), reserve 600ml liquid, keep warm.
  • 03
  • Melt butter in a saucepan over medium heat, add flour and stir occasionally until combined (3 minutes). Stirring continuously, add reserved liquid in a thin steady stream until incorporated and smooth, then stir occasionally until flour is cooked (5 minutes). Add paprika, reserved snapper and capsicum, season to taste and refrigerate until firm (2-3 hours).
  • 04
  • Heat oil in a deep-fryer or deep-sided saucepan to 180C. Place flour, egg and breadcrumbs in separate bowls. Form tablespoonfuls of snapper mixture into croquettes, dust with flour, dip in egg and roll in breadcrumbs, shaking off excess in between. Set aside on a tray and repeat with remaining mixture. Fry croquettes in batches until golden and cooked through (3-4 minutes; be careful, oil may spit). Drain on absorbent paper, season with sea salt flakes and serve.
This recipe is from the October 2009 issue of Australian Gourmet Traveller.

“I love the snapper and red pepper croquettes at Adelaide’s Mesa Lunga – is there any chance you could ask chef Brad Sappenberghs for the recipe, so I can try making them for my family?”
Jenny Clarke, Glenelg, SA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.