Crispy Skinned Barramundi07/05/2018
- 2 Barramundi Fillets
- 1 ½ cups Plain Flour
- 2 Egg Yolks
- 2 Egg Whites
- ¼ cup Vegetable Oil
- 1 Teaspoon Salt
- 1 cup Beer
"Two-thirds of people may be partaking in the great Australian tradition of scoffing fish and chips on the beach but eating cheap seafood farmed in Asia, and being none the wiser.”
Ken Chapman, vice-president of the Australian Barramundi Farmers Association.
- Mix flour, yolks, oil, salt and beer well and refrigerate for at least 1 hour.
- Beat egg whites until stiff. Mix half of the beaten egg whites into the batter and check for consistency. If the batter is still too thick mix in some more egg whites until consistency feels right. Try to save mixing in the egg whites until you are ready to fry.
- Cut barramundi fillets lengthways into two pieces. Dip the fillets into the batter and deep fry in hot oil until golden and crisp.
Serving suggestion: Serve with twice fried potato chips and lemon aoli.