Panko-Crusted Barramundi 'n' Chips
with Tartar Sauce and Slaw- Barramundi
- Egg
- Mustard
- Wheat
This dish combines a few different styles of fish 'n' chips to create the best of all! Spiced, crusted fish with creamy slaw, crispy potatoes and zesty tartar sauce for dipping is sure to call back memories of your favourite pub!
Ingredients
282 g
Barramundi
(Contains: Barramundi)
460 g
Russet Potato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tbsp
Lemon-Pepper Seasoning
1 tsp
Garlic Salt
90 mL
Dill Pickle, sliced
170 g
Coleslaw Cabbage Mix
1 tbsp
Dijon Mustard
(Contains: Mustard)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch slices. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. Bake in the middle of oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, bake in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, combine Lemon-Pepper Seasoning, panko and remaining garlic salt in a shallow dish .Pat barramundi dry with paper towels. Brush 1/2 tbsp mayo over flesh side of each fillet. Working with one piece of barramundi at a time, press flesh side into panko mixture to adhere.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, panko-side down. Pan-fry until golden brown, 4 min. Carefully flip and pan-fry until cooked through, 4-6 min.**
Drain pickle brine into a large bowl. Add coleslaw cabbage mix, 1 tbsp mayo, 1/2 tbsp oil, 1/4 tsp sugar (dbl all for 4 ppl) and half the Dijon to the bowl with pickle brine. Season with salt and pepper, then toss to combine.
Pat pickles dry with paper towels. Finely chop two pickles (dbl for 4 ppl). Add chopped pickles, 1/4 tsp sugar (dbl for 4ppl), remaining Dijon and remaining mayo to a small bowl. Season with salt and pepper, then stir to combine.
Divide barramundi, fries, slaw and any remaining pickles between plates. Serve tartar sauce on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the panko-crusted barramundi, though some found the fish bland; several praised the tartar sauce.
- Ease of prep: Customers found this recipe quick and simple to prepare, with clear instructions for cooking the fish perfectly.
- Suggestions: Consider adding lemon juice to the fish before coating; some preferred baking the fish to prevent the breading from sticking.
- Portions: Several reviewers mentioned needing more potatoes to make enough fries as shown in the recipe photo.
- Coleslaw: The coleslaw received mixed reviews; some found it lacking flavour, suggesting adding more mayo or sugar to improve taste.
