Angelakis Weekly Seafood Specials



Snapper: Bones

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You Need: (Serves 4)snapper-bones

  • 8 snapper bones, cut approximately 12cm square
  • 100g plain flour
  • 1 teaspoon sea salt (or more if you like it salty)
  • 1 teaspoon cracked black pepper
  • vegetables oil for deep frying



Combine the flour, salt and pepper and mix well. Coat the snapper bones in the mixture, then deep fry until golden.

Serve with lemon wedges and season to taste with sea salt and black pepper.

Can be served either hot or cold with a traditional Greek salad, lots of feta and olives.