Mixing a few different styles of fish 'n' chips, this dish combines the best of all worlds. Spiced, crusted fish with garlic buttery veggies, crispy fries and zesty tartar sauce for dipping is sure to call back 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.
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
460 g
Russet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
340 g
Carrot
¼ cup
Cornmeal
(Contains Gluten)
1 tbsp
Southwest Spice Blend
2 unit
Garlic, cloves
90 mL
Dill Pickle, sliced
2 tbsp
Oil*
¾ tsp
Salt*
0.38 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes in half lengthwise, then into 1/4-inch slices. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of oven, flipping halfway through, 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 through)
While fried bake, combine Southwest Spice Blend, 1/2 tsp salt, 1/4 tsp pepper, and cornmeal in a shallow dish. Pat barramundi dry with paper towels. Season with salt. Working with one piece of barramundi at a time, press both sides into cornmeal mixture to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl 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. Peel, then halve carrots lengthwise, then cut into 1/4-inch half-moons. Heat a small pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Add garlic. Cook, stirring often until softened slightly, 1-2 min. Stir in carrots and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cover and cook, stirring occasionally, until carrots are softened and liquid is absorbed, 4-6 min. Set aside, off heat.
While carrots cook, drain, then pat pickles dry with paper towels. Finely chop half the pickles (all for 4 ppl). Add pickles and mayo to a small bowl. Season with salt and pepper, then stir to combine.
Divide barramundi, fries, carrots and any remaining pickles between plates. Serve tartar sauce on the side for dipping.