Crumbed Barramundi Fingers
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1 Serving[/bweb_vc_feature_box][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css=".vc_custom_1698744621447{padding-bottom: 0px !important;}"][vc_column width="1/2"][bweb_vc_section_title classes="recipes-ingredients" text_align="left" title="INGREDIENTS" title_type="h4"]
- 4 Australian Ocean Barramundi Portions
- ½ cup (75g) Plain Flour
- 2 Free Range Eggs
- 1.50 cups (110g) Panko Crumbs
- 2 tbsp Finely chopped chives
- 2 tbsp Finely chopped dill
- vegetable oil to shallow fry
- 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.
- 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.
- 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.