Australia Day is the perfect occasion to fire up the Auspit Spit Rotisserie and try something new! Nothing could be more iconic than cooking a classic whole snapper fish on the barbie for an authentic Aussie BBQ experience.
There’s something very satisfying about mastering the technique of roasting an entire fish, skin and all! We’ll guide you through every step of the procedure in this blog so you can master this delicious dish in time for Australia Day festivities. Now grab your rotisserie and let’s get started!
Procedure:
First, We have a 600g pinky, a baby snapper caught right here in Port Phillip Bay.
Since, it’s already been gutted and cleaned, so all that remains is to season it.
We’re using Scout by Butchers Axe BBQ today, and to help the rub stay, cover the snapper in olive oil before applying the rub both inside and out. If you want to add some more flavour, stuff the snapper with garlic, thyme, rosemary, or lemon slices. But for now, I’ll keep things simple.
Now that the snapper is thoroughly rubbed, it’s time to put it in our spit rotisserie basket and place it on the Auspit.
For a snapper of this size, I’m expecting a cook time of around 1hr.
Our snapper is cooking for about an hour; I guess it’s time to check on it.
Finally, Look at the colour on that. We’re done. It’s time to take it off.
Serve immediately and enjoy!
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A Step-by-Step Guide to Cooking a Delicious Whole Snapper Fish for Your Australia Day BBQ
by: Michael Wilkie