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