Australia Day is the ideal 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 uniquely satisfying about perfecting the art of roasting an entire fish, skin and all! We’ll walk you through every step of the process in this blog post so you can master this delectable dish in time for Australia Day festivities. So grab your rotisserie and let’s get started!

We have a 600g pinky, which is a baby snapper caught right here in Port Phillip Bay.

It’s already been gutted and cleaned so all we need to do is season it up. 

To help the rub stick, coat the snapper in olive oil before applying the rub inside and out. Stuff the snapper with garlic, thyme, rosemary, or lemon slices for additional flavour. But for the time being, I’ll keep things simple.

Now the snapper is all rubbed up, it’s time to put it into our spit rotisserie basket, and get it on the Auspit. 

For a snapper of this size, I’m expecting a cook time of around 1hr.

Our snapper has been cooking for close to an hour, I think it’s time to see how it’s going. 

Look at the colour of that. We’re done. It’s time to get it off. 

Serve immediately and enjoy!

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