Crumbed Humpty Doo Barramundi bites with sweet potato fries and home-made tartare
Crumbed Humpty Doo Barramundi bites with sweet potato fries and home-made tartare
4
serves
30 mins
40 mins
EASY
Ingredients
3
medium sweet potatoes
1
tbsp cornflower
2
tbsp olive oil
1/2
tsp dried chilli flakes
1
tbsp flat-leaf parsley, finely chopped
4
Humpty Doo Barramundi Fillet portions, skin removed
1/3
cup plain flour
1
cup panko breadcrumbs
1
egg, beaten
2
tbsp vegetable oil
TARTARE SAUCE
1 cup Kewpie mayonnaise
1
spring onion, finely chopped
15
cornichons, chopped
1
tbsp baby capers
2
tbsp parsley, finely chopped
2
tbsp dill, finely chopped
1/4
lemon, juiced
Instructions
TARTARE SAUCE
- To make the tartare sauce; mix mayonnaise, spring onion, cornichons, capers, parsley, dill and lemon juice in a bowl. Season and refrigerate.
SWEET POTATO FRIES
- Preheat oven to 220°C. Line two roasting trays with baking paper.
- Cut 3 medium sweet potatoes into equal sized batons, roughly 5mm in thickness. Sprinkle over the cornflower to coat them.
- Divide sweet potatoes between the two prepared trays and drizzle 1 tbsp olive oil over each. Season with salt, black pepper and chilli flakes.
- Bake for 20 mins, turn with a spatula, and bake for a further 20 mins or until edges are beginning to brown.
- Remove from oven and sprinkle with parsley.
CRUMBED HUMPTY DOO BARRAMUNDI BITES
- Meanwhile cut each barramundi portion into 3 pieces. Place flour in a bowl and toss barramundi through it, shaking off any excess. Dip pieces in egg, then coat with panko breadcrumbs.
- Heat vegetable oil in a large frying pan over medium heat. Place crumbed pieces in the hot oil and shallow fry for 3 mins each side or until golden. Drain on paper towel.
- Serve immediately with sweet potato fries and tartare.
Cook's note
Tip: got a gluten-free friend? Swap the flour and panko crumbs for gluten-free versions of the same. You can find them in the health food aisle at your nearest supermarket.
So, what's in the feed?
The food is designed to mimic our Barra's natural diet needs as much as possible while easing pressure on wild fish stocks by incorporating a range of proteins from vegetables and grains, as well as proteins from places that manufacture food for human consumption, including chicken, beef and fish. Instead of being discarded, these proteins are heat treated and dried, allowing what would normally be wasted to be converted into sustainable barramundi food and form part of a circular economy.
Barramundi can digest a wide range of proteins to optimise their health and growth. In the wild, they will eat other fish, birds, frogs, prawns, crabs, tadpoles, insects etc - if it's in the water, and it fits in their mouths, they'll eat it!
By incorporating proteins that would otherwise be discarded, we can grow a premium Australian product sustainably, while reducing pressure on our oceans and reducing food waste.
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