HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCornmeal Crusted Barramundi 'n' Chips
Cornmeal Crusted Barramundi 'n' Chips

Cornmeal Crusted Barramundi 'n' Chips

with Tartar Sauce and Garlic Butter Carrots

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Mixing a few different styles of Fish n Chips, this dish combines the best of all worlds. Savoury crusted fish n chips with garlic buttery veggies and zesty tartar sauce for dipping call back to memories of your favourite pub!

Tags:Quick PrepFamily Friendly
Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufMustard/MoutardeWheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

460 g

Russet Potato

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

170 g

Carrot, chopped

¼ cup



1 tbsp

Southwest Spice Blend

1 tbsp

Garlic Puree

90 mL

Dill Pickle, sliced

Not included in your delivery

2 tbsp


¾ tsp


0.38 tsp


1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories880 kcal
Fat48 g
Saturated Fat11 g
Carbohydrate77 g
Sugar11 g
Dietary Fiber9 g
Protein37 g
Cholesterol115 mg
Sodium1810 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Shallow Dish
Large Non-Stick Pan
Small pot
Small Bowl
Instructionsarrow up iconarrow up icon
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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, heat a small pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Add garlic puree. 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.