Crispy, golden, and irresistibly delicious, this Beer Battered Barramundi & Chips recipe is a perfect way to enjoy seafood at home.
Prep time 15 mins | Cook time 20 mins | Serves 2-3
INGREDIENTS
- 1kg starchy potato (like Sebago)
- Tassal Fresh Barramundi from Cone Bay 260g (two portions)
- Sea salt
- Cracked pepper
- Lemon
- Tartare sauce
Beer batter:
- 120g self-raising flour, plus more for dusting
- 1 tsp baking powder
- 1 medium egg white
- Thyme leaves
- Lemon rind
- 160ml (1/2 cup or just under half a bottle) light beer or lager
METHOD:
Chop the potato into squares, then slice into tall, skinny fries (the skinnier the fry, the quicker they will cook). Rinse under water, then roll in a paper towel to dry any excess moisture.
Fill a large pan or deep-fat fryer three-quarters full with oil and heat to 190ยฐC (or until a piece of bread browns in 20 seconds).
For the beer batter, whisk together flour, baking powder, thyme, lemon rind, and beer in a bowl until smooth and combined. Whisk the egg white until stiff peaks form, then fold it into the batter. If the batter is too thick, add some water or more beer.
Prepare the barramundi by slicing each fillet in half lengthways and drying thoroughly with a paper towel.
Season the fish with salt, then coat with extra flour. Shake off any excess flour and dip into the batter mixture.
Ensure fish is fully coated, then carefully place it into the hot oil. As the barramundi cooks it will float. Allow the first side to cook until golden brown, then flip it over to cook both sides evenly. Cook for a total of 3 to 3.5 minutes. Once cooked, transfer the barramundi to a plate lined with paper towels and season with salt and pepper.
While the fish rests, add the potato to the fryer. After 2 to 3 minutes, or once the fries are browned, remove them from the oil onto a paper towel and season with salt.
Serve the barramundi with the chips, fresh lemon, and tartare sauce.
