Panko-Crusted Barramundi 'n' Chips
with Tartar Sauce and Slaw
This dish combines a few different styles of fish 'n' chips to create the best of all! Spiced, crusted fish with creamy slaw, crispy potatoes and zesty tartar sauce for dipping is sure to call back memories of your favourite pub!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Barramundi)
460 g
Russet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Lemon-Pepper Seasoning
1 tsp
Garlic Salt
90 mL
Dill Pickle, sliced
170 g
Coleslaw Cabbage Mix
1 tbsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch slices. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. Bake in the middle of oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, bake in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, combine Lemon-Pepper Seasoning, panko and remaining garlic salt in a shallow dish .Pat barramundi dry with paper towels. Brush 1/2 tbsp mayo over flesh side of each fillet. Working with one piece of barramundi at a time, press flesh side into panko mixture to adhere.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, panko-side down. Pan-fry until golden brown, 4 min. Carefully flip and pan-fry until cooked through, 4-6 min.**
Drain pickle brine into a large bowl. Add coleslaw cabbage mix, 1 tbsp mayo, 1/2 tbsp oil, 1/4 tsp sugar (dbl all for 4 ppl) and half the Dijon to the bowl with pickle brine. Season with salt and pepper, then toss to combine.
Pat pickles dry with paper towels. Finely chop two pickles (dbl for 4 ppl). Add chopped pickles, 1/4 tsp sugar (dbl for 4ppl), remaining Dijon and remaining mayo to a small bowl. Season with salt and pepper, then stir to combine.
Divide barramundi, fries, slaw and any remaining pickles between plates. Serve tartar sauce on the side for dipping.
