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 Beans

Mixing a few different styles of Fish n Chips, this dish combines the best of all worlds. Crispy fish n chips with buttery peas and zesty aioli for dipping call back to memories of your favourite pub!

Family Friendly

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


2 unit(s)

Russet Potato

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

170 g

Green Beans, trimmed

¼ cup


1 tbsp

Southwest Spice Blend

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

90 mL

Dill Pickle, sliced

113 g

Carrot, chopped

Not included in your delivery

1 tbsp

Unsalted Butter*

0.38 tsp


2 tbsp


0.38 tsp



Nutrition Values

Calories840 kcal
Fat48 g
Saturated Fat11 g
Carbohydrate69 g
Sugar5 g
Dietary Fiber8 g
Protein37 g
Cholesterol115 mg
Sodium1120 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium225 mg
Iron4 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.


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



Cut sweet potatoes in half lengthwise, then cut into 1/4-inch slices. Toss potatoes with 1 tbsp oil on a parchment lined baking sheet. Season with salt and pepper. Roast in the middle of oven, flipping halfway, 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)


While beans cook, combine Southwest Spice Blend, 1/4 tsp salt, 1/4 tsp pepper, and cornmeal in a shallow dish. Pat barramundi dry with paper towels, then add to cornmeal mix. Firmly press all sides to fully coat.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (double 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. Trim, then halve green beans. Heat a small pot over medium heat. When hot, melt 1 tbsp butter, then add garlic. Cooking, stirring often until softened slightly, 1-2 min. Stir in beans with 1/3-cup of water. Season with salt and pepper. Cover and reduce heat to medium-low. Cook, stirring occasionally, until beans are softened and liquid is absorbed, 4-6 min. Set aside, off heat.


While beans cook, drain, then finely chop the pickles. Add pickles and mayo to a small bowl. Season with salt and pepper, then stir to combine.


Divide barramundi, sweet potato fries and beans between plates. Serve tartar sauce on the side for dipping.