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Method
Step 1
Line a large baking tray with baking paper. Place the barramundi on a clean work surface. Use a large sharp knife to cut each barramundi portion lengthways into 1.5cm-wide strips.
Step 2
Place flour and egg in separate shallow bowls. Combine breadcrumbs, chives and dill in a large shallow bowl. Dip 1 piece of barramundi in flour and turn to coat. Dip in egg, then in the breadcrumb mixture to coat. Place on the lined tray. Repeat, in batches, with remaining barramundi, flour, egg and breadcrumb mixture. Chill for 15 mins.
Step 3
Add enough oil to a large frying pan to come 1cm up side of the pan. Heat over medium heat. Cook one-third of the barramundi for 2 mins each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat, in batches, with the remaining barramundi.
Prep time30 mins30 minutes, + 15 mins chilling time
+ 15 mins chilling time
Ingredients
4 Coles Australian Barramundi Portions Skin Off
1/2 cup (75g) plain flour
2 Coles Australian Free Range Eggs, lightly whisked
1 1/2 cups (110g) panko breadcrumbs
2 tbs finely chopped chives
2 tbs finely chopped dill
Vegetable oil, to shallow-fry
Description
For an easy starter when entertaining, give these crumbed barramundi fingers a go. They’re crunchy, herby and above all delicious!
Method
Step 1
Line a large baking tray with baking paper. Place the barramundi on a clean work surface. Use a large sharp knife to cut each barramundi portion lengthways into 1.5cm-wide strips.
Step 2
Place flour and egg in separate shallow bowls. Combine breadcrumbs, chives and dill in a large shallow bowl. Dip 1 piece of barramundi in flour and turn to coat. Dip in egg, then in the breadcrumb mixture to coat. Place on the lined tray. Repeat, in batches, with remaining barramundi, flour, egg and breadcrumb mixture. Chill for 15 mins.
Step 3
Add enough oil to a large frying pan to come 1cm up side of the pan. Heat over medium heat. Cook one-third of the barramundi for 2 mins each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat, in batches, with the remaining barramundi.
