Recipes

Battered Wild Caught Barramundi Fish & Chips, Fennel Pickle & Tartare Sauce

Nothing beats classic Battered Fish & Chips. This crispy golden batter holds in all the beautiful flavours and moisture of the delicate Barramundi. Served with a pickled fennel to balance the fish batter.
Give this easy recipe a go at home for a Friday Family Fish & Chips Treat.

Ingredients 

  • Portioned and cleaned Wild Caught Barramundi fillets 
  • 1 cup self-raising flour 
  • 1 cup plain flour 
  • ½ tbsp baking powder 
  • Generous pinch sugar 
  • Generous pinch salt 
  • 500ml cold soda water or light beer. Or half of each 


Fennel Pickle

  • ½ fennel, thinly sliced 
  • 1 cup white wine vinegar 
  • 1/3 cup water 
  • 1 tbsp sugar 
  • ½  red chilli sliced
  • 1 small garlic clove minced 
  • 1 tsp salt

 

Method

  1. Combine all dry ingredients in a large mixing bowl, slowly pour cold soda water or beer into dry mix, whisking until a nice thick even batter forms. Place in refrigerator to rest whilst preparing other ingredients. 
  2. Heat the oil in deep fryer or large saucepan to 180*c. 
  3. Dip the pieces of Barramundi into the batter and carefully slide into the oil. Only do a few pieces at a time.
  4. Cook until nicely brown, golden and crispy. This should only take 3 – 4 minutes 
  5. Remove fish and place on paper towel to drain oil. 
  6. To make the Fennel Pickle, bring vinegar, water, sugar, chilli, garlic and salt to a boil in a saucepan. Remove from heat and allow cooling to room temperature. Place sliced fennel into airtight container with vinegar and place in fridge.

 

Serve fish with tartare sauce, lemon wedge, a side of hot chips and fennel pickle 

 

*Barramundi can also be substituted for King Threadfin Salmon