Cornmeal Crusted Barramundi n' Chips
with Tartar Sauce and Garlic Butter Beans
Mixing a few different styles of Fish n Chips, this dish combines the best of all worlds. Crispy fish n chips with buttery peas and zesty aioli for dipping call back to memories of your favourite pub!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
2 unit(s)
Russet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
170 g
Green Beans, trimmed
¼ cup
Cornmeal
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
90 mL
Dill Pickle, sliced
113 g
Carrot, chopped
Not included in your delivery
1 tbsp
Unsalted Butter*
0.38 tsp
Salt*
2 tbsp
Oil*
0.38 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Cut sweet potatoes in half lengthwise, then cut into 1/4-inch slices. Toss potatoes with 1 tbsp oil on a parchment lined baking sheet. Season with salt and pepper. Roast in the middle of oven, flipping halfway, until golden-brown, 24-26 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and the bottom of the oven, rotating sheets halfway)
While beans cook, combine Southwest Spice Blend, 1/4 tsp salt, 1/4 tsp pepper, and cornmeal in a shallow dish. Pat barramundi dry with paper towels, then add to cornmeal mix. Firmly press all sides to fully coat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (double for 4 ppl). Pan fry, until golden brown and cooked through, 4-5 min. per side**
While barramundi cooks, peel then mince or grate garlic. Trim, then halve green beans. Heat a small pot over medium heat. When hot, melt 1 tbsp butter, then add garlic. Cooking, stirring often until softened slightly, 1-2 min. Stir in beans with 1/3-cup of water. Season with salt and pepper. Cover and reduce heat to medium-low. Cook, stirring occasionally, until beans are softened and liquid is absorbed, 4-6 min. Set aside, off heat.
While beans cook, drain, then finely chop the pickles. Add pickles and mayo to a small bowl. Season with salt and pepper, then stir to combine.
Divide barramundi, sweet potato fries and beans between plates. Serve tartar sauce on the side for dipping.