Crumbed Humpty Doo Barramundi bites with sweet potato fries and home-made tartare

Crumbed Humpty Doo Barramundi bites with sweet potato fries and home-made tartare

4 serves
30 mins
40 mins
EASY

Ingredients 

3 medium sweet potatoes
1 tbsp cornflower
2 tbsp olive oil
1/2 tsp dried chilli flakes
1 tbsp flat-leaf parsley, finely chopped
4 Humpty Doo Barramundi Fillet portions, skin removed
1/3 cup plain flour
1 cup panko breadcrumbs
1 egg, beaten
2 tbsp vegetable oil

TARTARE SAUCE 
1 cup Kewpie mayonnaise
1 spring onion, finely chopped
15 cornichons, chopped
1 tbsp baby capers
2 tbsp parsley, finely chopped
2 tbsp dill, finely chopped
1/4 lemon, juiced

Instructions

TARTARE SAUCE
  1. To make the tartare sauce; mix mayonnaise, spring onion, cornichons, capers, parsley, dill and lemon juice in a bowl. Season and refrigerate.

SWEET POTATO FRIES
  1. Preheat oven to 220°C. Line two roasting trays with baking paper.
  2. Cut 3 medium sweet potatoes into equal sized batons, roughly 5mm in thickness. Sprinkle over the cornflower to coat them. 
  3. Divide sweet potatoes between the two prepared trays and drizzle 1 tbsp olive oil over each. Season with salt, black pepper and chilli flakes. 
  4. Bake for 20 mins, turn with a spatula, and bake for a further 20 mins or until edges are beginning to brown. 
  5. Remove from oven and sprinkle with parsley.

CRUMBED HUMPTY DOO BARRAMUNDI BITES
  1.  Meanwhile cut each barramundi portion into 3 pieces. Place flour in a bowl and toss barramundi through it, shaking off any excess. Dip pieces in egg, then coat with panko breadcrumbs.
  2. Heat vegetable oil in a large frying pan over medium heat. Place crumbed pieces in the hot oil and shallow fry for 3 mins each side or until golden. Drain on paper towel.
  3. Serve immediately with sweet potato fries and tartare.

Cook's note

Tip: got a gluten-free friend? Swap the flour and panko crumbs for gluten-free versions of the same. You can find them in the health food aisle at your nearest supermarket.

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