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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
282 g
Barramundi
2 pièce(s)
Pomme de terre Russet
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
170 g
Haricots verts, parés
¼ tasse(s)
Semoule de maïs
1 cs
Mélange d'épices Sud-Ouest
(Peut contenir Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
1 cs
Purée d’ail
(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
90 ml
Cornichon à l'aneth, en tranches
113 g
Carotte, hachée
Pas inclus dans votre livraison
1 cs
Beurre non salé*
0.38 cc
Sel*
2 cs
Huile*
0.38 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.