Crispy Humpty Doo Barramundi Sandwich

Create the ultimate fish sanger – and don’t skimp on the tartare!

4 serves

15 mins

5 mins

EASY

HOMEMADE TARTARE SAUCE

1 cup Kewpie mayonnaise

1 spring onion, finely chopped

15 cornichons, chopped

1 tbsp capers, chopped

2 tbsp parsley, finely chopped

2 tbsp dill, finely chopped

1/4 lemon, juiced

SANDWICH

1/2 cup plain flour

2 eggs, whisked

1 cup panko breadcrumbs

2 Humpty Doo Barramundi fillet portions, cut in half diagonally

2/3 cup vegetable oil

8 slices fresh soft white bread

Bread and butter pickles, to serve

Spanish onion, thinly sliced, to serve

Shredded iceberg lettuce, to serve

Mix mayonnaise, spring onion, cornichons, capers, parsley, dill and lemon juice in a bowl. Season and refrigerate.
Place eggs, flour and breadcrumbs in 3 separate bowls. Dip each piece of fish in the flour, shaking off any excess, then in the egg, then press in breadcrumbs.
Heat oil in a large pan over medium heat. Cook fish until for 2-3 minutes each side until golden brown. Place on paper towel.
Generously spread tartare sauce on 4 slices of bread. Layer 4-5 pickles, Spanish onion and lettuce. Top with a piece of fish, another dollop of tartare and second slice of bread.

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