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. Savoury crusted fish n chips with garlic buttery veggies and zesty tartar sauce for dipping call back to 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.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
460 g
Russet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
170 g
Carrot, chopped
¼ cup
Cornmeal
(Contains Gluten)
1 tbsp
Southwest Spice Blend
1 tbsp
Garlic Puree
90 mL
Dill Pickle, sliced
Not included in your delivery
2 tbsp
Oil*
¾ tsp
Salt*
0.38 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
