The flavor of Snark, being animal, vegetable and mineral all at once, lends itself to all manner of cookery and here at Chez Snark, we dine on snark in every season and think nothing of it — it is the original slow-food and since the Snark is a beast easily found everywhere, its carbon foot print is the lightest imaginable! The following recipe perfectly captures the flavor and ambience of freshly-caught snark in its South Asian incarnation — you won’t be disappointed!
South Indian Snark Fry
• Fetch to home by any means possible (palanquin, scooter-rickshaw, forkéd stick) approx. 2 lbs. Snark fillets. If your fishmonger has no Snark, use any skinless, boneless, firm-fleshed fish fillets such as tilapia, cod, catfish. Perfectly fresh soft-shell crabs are widely considered to be the best approximation of Snark.
• 2 tablespoons of ground coriander, 1 teaspoon of salt, 1 teaspoon of ground black pepper and as much ground red chili (cayenne) as you care for
• A half-cup of grated onion
• 3 cloves of garlic, grated
• Two tablespoons of vegetable oil
• Sufficient flour to dredge the fillets, a mixture of one-half all-purpose plain flour, one-half corn meal
Combine the spices, grated onion, grated garlic and oil in a non-reactive bowl, then place the snark fillets inside the bowl, making sure that the fillets become thoroughly coated with the mixture. Let stand (refrigerated) for at least an hour or two. When ready to cook, gently dredge the coated fillets in the cornmeal-flour mix, taking care that the onion & spice mix remains on the fillets. Fry them in a pan with sufficient oil at high heat. The crust should be golden brown and not at all greasy. Serve immediately.
You may indeed serve it with greens such as a simple garden salad. You may also fetch it home in the company of a thoroughly chilled crisp India pale ale. You may even use it for striking a light along with some lime pickle. But if your Snark fry be a Boojum, then just softly and suddenly vanish away … and let that Boojum do the washing-up for a change!
Onward, with forks and hope — to the table!
NB. Readers may also find my recipe for Assamese Snark Curry of interest. True Carrollians love their curry!