Cornmeal Crusted Barramundi 'n' Chips
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Cornmeal Crusted Barramundi 'n' Chips

Cornmeal Crusted Barramundi 'n' Chips

with Tartar Sauce and Garlic-Butter Carrots

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!

Family Friendly
Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

282 g


(Contains Fish, Seafood/Fruit de Mer)

460 g

Russet Potato

4 tbsp


(Contains Egg, Mustard)

340 g


¼ cup


(Contains Gluten)

1 tbsp

Southwest Spice Blend

2 unit

Garlic, cloves

90 mL

Dill Pickle, sliced

Not included in your delivery

2 tbsp


¾ tsp


0.38 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories880 kcal
Fat48 g
Saturated Fat11 g
Carbohydrate77 g
Sugar11 g
Dietary Fiber9 g
Protein37 g
Cholesterol115 mg
Sodium1810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Shallow Dish
Large Non-Stick Pan
Small pot
Small Bowl


Bake fries

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)

Prep barramundi

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.

Cook barramundi

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

Cook carrots

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.

Make tartar sauce

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.

Finish and serve

Divide barramundi, fries, carrots and any remaining pickles between plates. Serve tartar sauce on the side for dipping.