This is the Woolworths Finer Selection Snapper Southern Style Crumb. It contained 55% snapper and 25% crumb.
Air-fried at 200ºC for 10-12 minutes, the crumbed fish gave off a sharp aroma, suggesting burnt seasoning, though it wasn’t actually burnt. A check of the ingredients pointed to fennel as the likely cause, though it didn’t impart the expected aniseed or liquorice flavour without being suggestive of southern-style, and lingered unpleasantly in the aftertaste . The batter itself had a floury texture that was not particularly enjoyable. However, the snapper had a firm, meaty texture, though not flaky, and we would happily eat more of the snapper with a better batter.
This Woolworths Finer Selection Snapper Southern Style Crumb cotnained 320 g. It was produced in Malaysia (from snapper wild caught in Indonesia) and purchased in Sydney, Australia in 2024.